Beef and Mushroom Savoury-Topped Hot Pots
|250 g||Button mushrooms|
|1 tsp||Hot smoky paprika|
|3 cups||Reserved beef ragout mixture|
|250 g||Low fat sour cream|
|½ tsp||Iodised salt|
|1 to taste||Black pepper - ground|
|½ cup||Parmesan cheese|
- Wipe mushrooms clean and slice finely. Heat oil in a saucepan. Add mushrooms and paprika. Cook until mushrooms soften and spice smells fragrant. Stir through beef ragout and spoon into four one-cup-capacity oven-proof dishes.
- Beat eggs, sour cream, salt, pepper and parmesan(grated) together and spoon evenly over beef mixture. Place a bay leaf in the centre of each.
- Bake at 180 degrees C for 35 to 40 minutes.
- Serve with a fresh salad or seasonal greens.
This dish is best matched with
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