Beef and mushroom stroganoff

High in protein and a good source of fibre, iron, zinc and niacin, this beef & mushroom stroganoff mades a tasty winter's meal. 

Ingredients (serves 4)

• 500g lean beef stir-fry strips
• 1 tsp sweet paprika
• 1 tbs olive oil
• 1 onion, thinly sliced
• 250g button mushrooms, halved
• 1 cup (250ml) salt-reduced beef stock
• 1 tbs Worcestershire sauce
• 3/4 cup (180g) light sour cream
• 200g green beans, topped
• 2 tbs chopped chives
• 4 slices wholegrain toast, to serve (optional)

 

Method

1. Toss beef in a bowl with paprika and some salt and pepper. Heat oil in a large frypan over medium-high heat, then brown beef in batches for 2-3 minutes. Remove with a slotted spoon and set aside.
2. 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.
3. Divide the stroganoff and beans among bowls, sprinkle with chives and serve with wholegrain toast.

Boscaiola sauce

Creamy bacon and mushroom sauce is delicious over your favourite pasta. 

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 175g shortcut bacon rashers, chopped
• 200g Swiss brown mushrooms, thinly sliced
• 300ml thickened cream
• 1/3 cup flat-leaf parsley leaves, chopped

 

Method

1. Heat oil in a large frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is tender.
2. Add mushrooms. Cook for 3 minutes. Stir in cream and parsley. Bring to a gentle boil. Reduce heat to medium-low. Simmer for 5 minutes or until sauce is reduced slightly. Season with salt and pepper. Serve over pasta.