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Lancewood Beef Stroganoff
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Lancewood Beef Stroganoff

Ingredients

30 ml oil
60 ml butter
1 onion(s) , chopped
1 garlic clove , crushed
250 g brown mushrooms  or white mushrooms, sliced
700 g tenderised steak , cut into strips
250 ml flour
salt & freshly ground black pepper
250 ml beef stock
10 ml English mustard
250 ml LANCEWOOD® Sour Cream
30 ml parsley , chopped

 

To serve:

250 g tagliatelle , cooked according to the instructions on the packet or cooked rice
250 g green beans , steamed & tossed in butter

Method

Heat half the oil and butter and fry the onion, garlic and mushrooms until golden and soft. Transfer to a bowl and set aside.

Add the remaining oil and butter to the pan and heat. Season the flour to taste and toss the beef strips in the flour. Shake off any excess flour. Fry the beef strips in batches until golden brown. Return the onion and mushroom mixture and browned steak to the pan.

In a separate bowl, mix the stock, mustard and sour cream together, then add to the pan. Simmer over low heat until the the sauce starts to thicken.

Sprinkle with parsley.

To serve:
Serve with tagliatelle or rice and green beans.

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