Speedy Beef Stroganoff
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.