Mushroom Stroganoff with beef
Serves 4
Ingredients
- 4oz pan fry beef, cut into stir fry strips, discard any fat.
- 8oz shallots
- 1 3⁄4 pt vegetable stock
- 8oz baby mushrooms
- 8oz assorted larger mushrooms- open cup, shiitake and chestnut
- 2 level tsp tomato puree
- 1/tsp. nutmeg
- Pepper
- 4oz organic greek yoghurt or coconut milk
- 1 tsp. caraway seeds
- 2 tbsp. freshly chopped parsley
Method
- 1. Peel and halve the shallots, place in large sauce pan, add 1⁄4 pt stock. Bring to boil, cover and simmer for 5 mins.
- 2. Wipe all mushrooms, halve larger ones. Blend the remaining stock with tom puree. Pour into saucepan with mushrooms, nutmeg and plenty of seasoning. Bring to boil, cover and simmer for 10 mins until tender.
- 3. Flash fry the beef to liking in little rapeseed oil.
- 4. Serve each portion, beside the beef, with a spoonful of yoghurt on top sprinkled with caraway seeds and chopped parsley.
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