Lunch/Dinner Beef Stroganoff
Serves : 2
Ingredients
- 50g butter
- 300g frying steak, thickly sliced
- 1 small onion, sliced
- 200g chestnut mushrooms, cut into quarters
- 50ml brandy
- 1 tbsp tomato puree
- 1 ½ tsp smoked paprika
- 1 tbsp Dijon mustard
- 250ml beef stock
- 100g sour cream
- 2 tbsp flat leaf parsley, roughly chopped
- 1 x 250g microwaveable wholegrain pilau rice
Method
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Heat a frying pan until hot, add half the butter and fry the steak until just browned on each side then remove and set aside.
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Add the remaining butter, turn the heat down slightly, then add the onion and fry until softened.
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Add the mushrooms and fry until golden brown then add the brandy and flame to burn off the alcohol.
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Stir in the tomato puree, smoked paprika and Dijon mustard and cook for 2 minutes.
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Whisk in the beef stock and bring to the boil. Turn the heat down and simmer for 2 minutes then stir in the beef and sour cream and cook for another minute.
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Season to taste then stir in half the parsley.
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Heat the rice according to packet instructions, then stir in the rest of the parsley and serve with the stroganoff.
