This easy recipe for the classic beef and mushroom dish saves time and money. For an even cheaper version, use pork loin.
Serves 4
Ready in 20 minutes
Per serving:
581kcals
26.6g fat (12.9g saturated)
34.9g protein
54g carbs
4.2g sugar
0.3g salt
1. Cook the rice according to packet instructions. Meanwhile, put the beef strips into a shallow dish, add the crushed peppercorns and toss to coat. Set aside.
2. Heat the olive oil in a large frying pan over a medium heat and cook the sliced onion for 3-4 minutes or until soft but not coloured.
3. Add the mushrooms and cook for a further 5 minutes. Increase the heat, add the beef strips and fry for 4-5 minutes or until the juices have evaporated and the meat is brown. Add 3 tablespoons water and bubble to deglaze the pan.
4. Stir in most of the soured cream and half the paprika, and gently heat until warmed through. Check the seasoning.
5. Spoon the beef stroganoff onto plates. Top with the remaining soured cream. Season with the remaining paprika and black pepper and serve with the rice.
© delicious. magazine
Avoid heavy, tannic reds that will clash with the cream, and instead go for the juicy, light Pinot Noir grape. Chile has some well-priced Pinots.
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