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

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