Quick Beef & Mushroom Stroganoff
Tuesday 27th of September 2011
Beef Stroganoff is another quick and easy family meal served with white rice and steamed spring greens.
I like quick dinner recipes! As much as I love to cook, when it is 5pm and my 18 month-old is getting scratchy and my pregnant tummy is hungry a throw together meal up my a sleeve is a must. Beef and mushrooms stroganoff is one of these such recipes that tastes gourmet but only takes about 20 minutes to prepare. Give it a go. You can also make a vege version of this recipe by replacing the beef with 2 cups steamed broccoli florets.
Ingredients:
2 Tbsp olive oil
1 red onion, chopped
1 clove garlic, chopped
2 cups thickly sliced brown button mushrooms
400g beef steak cup i.e. sirloin, porterhouse, rump
1 Tbsp paprika
handful of parsley, chopped
2 heaped Tbsp sour cream
salt and pepper to taste
Method:
First put the rice on to cook (1 cup white rice to 1/2 cups water) and get the spring greens - broccoli, spinach, bok choy, silver beet - ready to steam for 10 minutes.
Heat the olive oil in a large frying-pan and add the onion and garlic. Sauté over a moderate heat until soft.
Add the sliced mushrooms and saute breifly. Cut the steak into 5mm thin strips and rub with the paprika. Turn up the heat to the highest setting, add the steak and cook for 4 – 5 minutes until the meat is evenly browned.
Add the parsley and sour cream and combine bringing to a gentle simmer for a minute. Check seasoning and serve immediately on a bed of white rice and steamed spring greens on the side.
Easy and delicious, will serve 2 adults and 2 young children or 3 adults.