BANTING BEEF STROGANOFF
- 85 g mushrooms
- 570 g Stroganoff meat
- ½ cup onion, chopped
- ⅛ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 60 g red wine
- 1 cup beef broth
- ¼ cup sour cream
- 1 teaspoon Dijon mustard
- ⅛ teaspoon salt
Heat your oven to warm setting. Sprinkle the meat with salt and pepper.
In a large non-stick pan heat the oil over medium-high heat.
Brown the meat in batches, about 1 minute per side. Transfer to a platter and place in the oven.
Melt the butter in the pan; add the onion and cook for 3 minutes, until softened.
Add the mushrooms. Cook for 10 minutes, stirring occasionally, until the mushroom liquid evaporates.
Add the wine; cook for 5 minutes.
Stir in the beef broth and cook for 10 minutes, until the mushrooms are coated with a thick sauce.
Stir in the sour cream and mustard. Add the meat and accumulated juices.
Reduce the heat to low and cook for 2 – 3 minutes, until the meat is heated through.
Season to taste with salt and pepper.
Photo and recipe posted by Esme Slabbert
