Beef and Mushroom Stroganoff
( SERVES 4 )
Strogonoff is a lovely alternative to a casserole and has a creamy texture that is just delicious!
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|2 tbsp||Olive oil|
|600 g||Stewing steak|
|1 cup||White wine|
|1 cup||Beef stock|
|400 g||Button mushrooms|
|250 g||Low fat sour cream|
|1 to taste||Salt & freshly ground pepper|
|2 tbsp||Fresh parsley|
- Heat a large saucepan, add oil and onion(sliced) and cook over a medium heat for 5 minutes to soften. Remove to one side. Turn up the heat and brown the meat in two batches.
- Return onions to the pan and add wine to simmer for 2 minutes. Add stock, cover pan and simmer gently for 40 minutes.
- Now stir in the mushrooms, cover, then simmer stroganoff for 30 minutes more.
- Stir in sour cream, season with salt and pepper to taste and scatter with parsley(chopped). Serve with, for example, steamed rice or mashed potatoes and a green vegetable such as broccoli.
Tip: If you want to increase the vegetable content of any of these all-in-one dishes, simply add more vegetables towards the end of cooking. A shorter cooking time means they retain their goodness and do not turn to mush.