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Beef Stroganoff

Creamy Beef Stroganoff Recipe with Mushrooms

4

Serves

15 mins

Prep Time

15 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

A summer twist to a winter classic and whats better? It's quick and easy. The beautiful mix of flavours makes for a fulfilling and very satisfying meal.

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High Iron

Low Sodium

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Lamb,

Easy,

Under 30 Minutes,

Barbecue,

Salads,

Ingredients

Beef

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400g Quality Mark beef rump steak

Cook beef rump strips quickly for no more than 3-4 minutes to ensure a tender result

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1 tsp paprika

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1 lemon lemon zest

Mushroom sauce

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2 tbsp olive oil

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1 finely sliced red onions

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2 crushed garlic cloves

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250g wiped and sliced field mushroom

Add 1/2 cup white wine after cooking the mushrooms. Allow wine to bubble up before adding stock

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1/2 cup beef stock

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1/2 cup creme fraiche

Or natural unsweetened yoghurt

To serve

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white rice

To boost the fibre content of this dish, serve with brown rice or wholemeal pasta

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3 tbsp finely chopped parsley

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1 lemon lemon zest

Method

To Make Stroganoff

To Serve

Video

1

Cut beef rump into 5cm x 1cm strips and toss in the paprika and lemon zest. Set aside.

2

Heat oil in a large frying pan over a medium heat and add the beef rump strips and cook quickly on both sides.

3

Remove from the pan onto a plate.

4

Reduce heat to low and add onion and garlic and cook until the onion is soft.

5

Increase heat to medium and add the mushrooms and cook until the mushrooms are lightly golden.

6

Pour in the stock and cook until hot, then return rump strips to pan briefly - no more than one minute.

7

Season and stir through the creme fraiche or yoghurt.

More info

Nutrition Information per Serving (388g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2054 (490)kJ

Protein

30.9g

Total Fat

23.8g

Saturated Fat

10.1g

Carbs

37.8g

Sugars

1g

Sodium

138mg

Iron*

3.9mg

* Percentage of recommended daily intake (Aust/NZ)

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