Beef Stroganoff

Beef Stroganoff

Serves 4
Time required: 30 minutes

INGREDIENTS

1 red onion
1 clove of garlic
1 lemon
300g Swiss Brown Mushrooms
2-3 sprigs of fresh flat-leaf parsley
500g Rhug Estate Organic Aberdeen Angus Beef Sirloin Steak
1 teaspoon paprika
Vasse Virgin Rich & Robust Cold Pressed Extra Virgin Olive Oil
1 knob of unsalted butter
1 small glass of brandy
4 heaped tbsp NZ Raglan Coconut Yoghurt, Natural Greek Style yoghurt
2 tbsp Hokkaido Fresh Milk

METHOD

  1. Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
  2. Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
  3. Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
  4. In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate
  5. Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared.
  6. Lower the heat and stir in the yoghurt and milk. Let it boil for no longer than 2 minutes.
  7. Serve with fragrant basmati rice.

Recipe adapted from Jamie Oliver

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