Speedy Beef Stroganoff

Good Housekeeping (South Africa) - - YOUR KITCHEN -

If you’re feel­ing lav­ish, re­place the rump steaks with fil­let. Serves 4

1 tbsp sun­flower oil 500g rump steak, fat trimmed (dis­card) and sliced 1 onion, thinly sliced 300g but­ton mush­rooms, roughly sliced 2 tbsp cake flour ¼ tsp pa­prika 50ml brandy, op­tional 300ml beef stock 1 tbsp Di­jon mus­tard 1 tbsp tomato purée 100ml sour cream large bunch pars­ley, roughly chopped 1. In a large fry­ing pan, heat oil and fry steak and onion for 5 min­utes. Add mush­rooms and cook for a fur­ther 3 min­utes. Stir in flour and pa­prika; cook for 1 minute, stir­ring all the time. 2. Stir in brandy (if us­ing), stock, mus­tard and tomato purée, and bub­ble for 2 to 3 min­utes, stir­ring oc­ca­sion­ally, un­til thick­ened. Stir through sour cream and check sea­son­ing. Sprin­kle over pars­ley and serve with rice or pasta.

EACH SERV­ING About 1 390kJ, 36g protein, 16g fat (6g sat­u­rated), 11g car­bo­hy­drate (4g to­tal sug­ars), 3g fi­bre.

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