Delicious Beef Stroganoff

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Prep: 15 mins

Cook: 4 hours

Serves 4

Good source of iron

Low Sodium

Ingredients

1 kg Quality Mark blade steak
1 onion, cut into thin wedges
2 cloves garlic, crushed
200g Swiss brown or button mushrooms, thickly sliced
2 Tbsp tomato paste
1 cup beef stock
1 Tbsp Dijon mustard
1 Tbsp flour
½ cup sour cream
Pasta or rice to serve
Fresh parsley, chopped (optional)

Method

Cut the steak across the grain into 1.5cm wide strips and season with salt and pepper. Brown the beef in batches in a dash of hot oil in a frying pan, transferring each batch to a slow cooker when browned.

Pan fry the onions and garlic in a little more oil until softened. Scatter over the beef with the mushrooms.

Mix together the tomato paste, beef stock, mustard and flour and pour over the beef. Cover with the lid.

Cook on low for 6-8 hours or high for 4-5 hours. Stir in the sour cream and serve over pasta or rice. Garnish with parsley.

Oven cooking instructions:

Prepare the casserole as above, adding an extra 1 cup of beef stock. Cook in a lidded ovenproof dish at 180ºC for 40 minutes. Stir in the sour cream and serve.

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving

Serving size: 646g

Energy kJ (kcal)	2572 (614)
Protein (g)	59.9
Fat (g)	21.2
Saturated (g)	8.8
Carbohydrate (g)	43.6
Sugars (g)	4.9
Sodium (mg)	240
Iron (mg)	6.3
Zinc (mg)	14.5
Vitamin B12 (ug)	5.7
Vitamin D (ug)	N/A
Selenium (ug)	8.0

Brown the meat in small batches as you do a stir-fry. Ensure the pan is hot when you add the meat, it should sizzle when it goes in.
Make sure the casserole simmers as it cooks – it must not be allowed to boil or the result with be tough, chewy meat.