Beef Stroganoff

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Beef Stroganoff

Recipes courtesy of Beef + Lamb New Zealand.
For more iron-rich recipes visit www.recipes.co.nz

Ingredients

300-350g trimmed 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.

Serves 2-3

Published 21st Feb 2007

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