Beef & mushroom stroganoff with garlic spinach & beans
(p42) Serves 4 Cost per serve $6.40 Hands-on time 25–30 min Cooking time 25 min 2 tablespoons olive oil 600g lean beef rump steak,
cut into 2cm pieces 1 red onion, cut into thin wedges 2 garlic cloves, crushed 400g button mushrooms,
thickly sliced 1 teaspoon sweet paprika 1 tablespoon reduced-salt
tomato paste 2 teaspoons Dijon mustard 1 tablespoon Worcestershire
sauce 2 bay leaves 2 cups reduced-salt beef stock 50g reduced-fat plain yoghurt Garlic spinach & beans 1 tablespoon olive oil 2 garlic cloves, crushed 200g baby spinach 300g green beans,
halved diagonally ¼ cup chopped flat-leaf parsley 1 Heat the olive oil in a large deep frying pan over high heat. Add beef in three batches and cook for 2 minutes each. Transfer to a bowl and cover to keep warm. 2 Reduce the heat to medium. Add the onion and cook, stirring occasionally, for 3 minutes or until just starting to soften. Add the garlic, mushrooms, paprika and tomato paste and cook, stirring, for 2 minutes. Add the mustard, Worcestershire sauce, bay leaves and stock. Cook mixture, stirring occasionally, for 10 minutes. 3 Remove from the heat and return the beef and any juices to the pan. Season to taste with freshly cracked black pepper, then leave to stand, uncovered, for 10 minutes. Stir through the yoghurt until just combined. 4 Meanwhile, make the garlic spinach and beans: Heat olive oil in a large saucepan over high heat. Add the garlic, spinach, beans and ½ cup of water and cook, stirring, for 3 minutes, or until the spinach has wilted and the beans are just tender. Stir in the parsley and season to taste with freshly cracked black pepper. 5 Serve the stroganoff with the garlic spinach and beans. Serving suggestion For an extra 9g carbs per serve, serve stroganoff with 200g (50g per person) of peeled, steamed, mashed sweet potato.