Recipes: Beef And Mushroom Stroganoff
Ingredients: (serves 4)
500g lean beef stir-fry strips
1 tsp sweet paprika
1 tbs olive oil
1 onion, thinly sliced
250g button mushrooms, halved
1 cup (250ml) salt-reduced beef stock
1 tbs Worcestershire sauce
3/4 cup (180g) light sour cream
200g green beans, topped
2 tbs chopped chives
4 slices wholegrain toast, to serve (optional)
Toss beef in a bowl with paprika and some salt and pepper.
Heat oil in a large frypan over medium-high heat, then brown beef in batches for 2-3 minutes.
Remove with a slotted spoon and set aside.
Reduce heat to medium, then add onion and cook, stirring, for 5 minutes until soft and light golden.
Increase heat to high, add the mushrooms and cook, stirring, for 2 minutes or until lightly browned.
Add stock and Worcestershire and bring to the boil.
Simmer gently over low heat for 5 minutes or until sauce is reduced slightly.
Stir in sour cream, return beef and any juices to pan, then cook for 1-2 minutes until thickened.
Meanwhile, steam the green beans for 3 minutes or until tender.
Divide the stroganoff and beans among bowls, sprinkle with chives and serve with wholegrain toast.
