Beef and Mushroom Stroganoff

You will need

Serves 4 to 6 with pasta or rice

  • 300g button mushrooms

  • 200gm Lean beef like rump

  • 50ml extra virgin olive oil

  • 3 shallots or small onions (if small leave whole, but cut into halves or quarters if too big)

  • 3 cloves of garlic, diced

  • 2 sprigs thyme, stripped

  • 1 teaspoon smoked paprika

  • 50ml white wine

  • 100ml vegetable stock

  • 100ml cream cream

  • Handful parsley, finely chopped

  • 1 lemon, zest only

  • Salt and pepper

Directions

10 mins to prep

20 mins to cook

  1. Step 1

Place a medium pot over medium-high heat. Add the mushrooms whole and place 100ml of water in. Bring to a boil and reduce the water until they’re all nearly cooked and dry. (Cooking the mushrooms this way helps extract their best flavours without breaking them down into mush!)

  1. Step 2

Add extra virgin olive oil, onions and salt; fry until softened and slightly golden.

  1. Step 3

Add the garlic, thyme, smoked paprika, wine and stock and cook again until the wine is reduced by half.

  1. Step 4

Stir through the cream and remove from heat.

  1. Step 5

Combine the chopped parsley and lemon zest in a little bowl and sprinkle some over for garnish.

  1. Step 6

Serve alongside your favourite style of rice or pasta! Or bread, potatoes, any carb that strikes your fancy really.