1large clovegarliccrushed, peeled and finely chopped
10gbutter
250gmushroomssliced
20gplain flour
500grump steakfat removed and sliced into strips
150ghalf fat creme fraiche
1tspdijon mustard
100mlwater
1beef stockpot
1small bunchparsleyfinely chopped
200gbrown basmati rice
Salt and Pepper
Instructions
Heat half the oil in a thick bottomed, high sided sauté pan, over a low heat, and then add the onion and cook until completely softened and slightly coloured, up to 10 to 15 minutes. Add a splash of water if it starts to stick. Add in the garlic and the butter, and cook for a further minute, then add in the mushrooms and cook until they are soft and condensed in size. Season it all well, then set aside in a bowl.
Measure the rice in a measuring cup, then rinse well with running cold water until it runs clear and transfer to a saucepan. Add double the amount of water plus a little salt, then bring to the boil over a high heat. Put on a lid and turn the heat down to the lowest possible setting, then cook for 10 minutes keeping the lid on. Remove from the heat, cover with a tea towel and rest for 10 minutes before fluffing with a fork and serving.
Add the rest of the oil to the pan, turn up the heat to medium, then add in the beef strips. Sprinkle over the flour and season well, then stir it vigorously to coat the meat. Fry until well coloured.
Add the onions and mushrooms back into the pan, stir will, then add in the water, stock pot, mustard and creme fraiche. Stir well to mix thoroughly, then simmer over a medium heat for five minutes, until the sauce starts to thicken.
Serve the Stroganoff over rice, scattering the chopped parsley to garnish.
Nutrition
Nutrition Facts
Healthy Beef Stroganoff
Amount per Serving
Calories
439
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Cholesterol
77
mg
26
%
Sodium
345
mg
15
%
Potassium
835
mg
24
%
Carbohydrates
51
g
17
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
35
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.