A true autumn warmer recipe. Try this quick and easy Beef Stroganoff for a fabulous family meal.
- 250g punnet Meadows Mushrooms Chef’s Choice medley, sliced
- 400g Quality Mark beef rump
- 2 tablespoons olive oil
- Salt and Pepper
- 1 teaspoon paprika
- Zest of 1 lemon
- 1 red onion, finely sliced
- 2 cloves garlic, crushed
- ½ cup beef stock
- ½ cup Tatua crème fraiche
- 3 tablespoons fresh parsley, chopped
- Cooked rice – we like Sunrice Basmati
- Steamed sliced green beans
- More fresh parsley and lemon zest as garnish
Slice the mushrooms and set aside.
Cut the beef rump into 5cm x 1cm strips, coat with the olive oil and toss in the paprika, lemon zest and salt and pepper.
Heat olive oil in a large frying pan over a medium heat and add the beef rump strips and cook quickly on both sides. Remove meat from the pan onto a plate.
Reusing the pan with the juices, reduce heat to low and add sliced onion and crushed garlic and cook until the onion is soft.
Increase heat to medium and add the mushrooms and cook until the mushrooms are just tender. Pour in the stock and cook until hot, then return rump strips to pan briefly – no more than one minute.
Season and stir through the crème fraiche. Sprinkle over some of the chopped parsley and lemon zest.
Serve the warm beef stroganoff with, cooked rice, steamed sliced green beans and sprinkle with more chopped parsley and paprika.
Prep 15 mins.
Cook 15 mins.
Exchange the crème fraiche for sour cream or natural yoghurt for a lighter option.
Mashed spuds works well with this saucy dish instead of rice.