Beef Stroganoff

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Serves 2-3


Ingredients

  •  300-350g trimmed Quality Mark beef fillet
  •  2 Tbsp butter (or lite olive oil spread)
  •  1 small onion, peeled and finely chopped
  •  125g mushrooms, sliced
  •  1 Tbsp flour
  •  1 cup beef stock
  •  2 Tbsp tomato puree
  •  1 Tbsp Dijon or French mustard
  •  ½ cup lite sour cream
  •  Pasta or rice to serve
  •  Chopped Parsley

Method

Cut the beef into slices about 8mm thick and then each piece into strips about 3 x 6cm. Season with salt and pepper.

Heat the butter in a wide (preferably non-stick) frying pan and, when hot, brown the beef quickly, a little at a time, for 1-2 minutes only. Transfer to a warm dish.

Reduce the heat and add the onion. Pan-fry 2-4 minutes, add the mushrooms and pan-fry a further 1-2 minutes until they begin to soften. Stir in the flour and cook 1 minute.

Stir in the beef stock with the tomato puree and mustard. Simmer, stirring for 4 minutes before returning the meat and juices to the pan with the sour cream. Heat gently. Serve with pasta or rice, sprinkled with chopped parsley.

Add a Comment readers comments

will make recipe tonight

Marianne

very easy to make and tasty

kim mace

Very nice and easy, wont bother buying the recipe mix again!

Annabel Morgan

trying tomorrow - and looking forward to it :)

lee lamb
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