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BANTING BEEF STROGANOFF

BANTING BEEF STROGANOFF

  • 85 g mushrooms
  • 570 g Stroganoff meat
  • ½ cup onion, chopped
  • 1/8 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
  • 1/8 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

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