Beef and mushroom stroganoff

Method:

Toss beef in a bowl with paprika and some salt and pepper. Heat oil in a large frying pan over medium-high heat, then brown beef in batches for 2-3 minutes. Remove with a slotted spoon and set aside.

Reduce heat to medium, then add onion and cook, stirring, for 5 minutes until soft and light golden.

Increase heat to high, add the mushrooms and cook, stirring, for 2 minutes or until lightly browned.

Add stock and Worcestershire and bring to the boil. Simmer gently over low heat for 5 minutes or until sauce is reduced slightly.

Stir in sour cream, return beef and any juices to pan, then cook for 1-2 minutes until thickened.

Meanwhile, steam the green beans for 3 minutes or until tender.

Divide the stroganoff and beans among bowls, sprinkle with chives and serve with wholegrain toast.

Nutritional value (per serving):

Energy 1957kJ

Fat saturated 8.50g

Fat Total 20.40g

Carbohydrate sugars – 0

Carbohydrate Total 22.40g

Dietary Fibre 6.00g

Protein 44.60g

Cholesterol 98.00mg

Sodium 630mg