Beef Stroganoff
Serves
1
Fillet steak is the best cut for this dish, but it is expensive, so if you’re on a budget opt for sirloin or rump. If you love steak then this one is a real winner.
Ingredients
2 tsp coconut oil
2 shallots, finely sliced
5 chestnut mushrooms, roughly chopped
300g fillet steak, cut into 1cm thick strips
Salt and pepper
2 tsp smoked paprika
75ml beef stock
125ml soured cream
½ bunch of parsley, leaves only, roughly chopped – optional
juice of 1 lemon
How To
Melt the coconut oil in a frying pan over a high heat. Add the shallots and mushrooms and fry, stirring regularly, for 2-3 minutes or until the shallots have softened and the mushrooms have taken on a little colour.
Add the beef, along with a generous pinch of both salt and pepper, and stir-fry for 1-2 minutes. Sprinkle in the smoked paprika and toss to lightly coat everything with the spice.
Pour in the beef stock – it will bubble up quickly – then turn the heat right down and stir in the soured cream. Take the pan off the heat, then add the parsley, if using, and a generous squeeze of lemon juice. Serve and enjoy.
*Serve with a big portion of your favourite greens such as spinach, kale, broccoli, mange tout or green beans.
