From His Honourable Surgeon
Vicky's beef stroganoff

  • 500g lean beef (e.g. sirloin steak), cut into strips
  • 300ml stock
  • 1 clove of garlic, crushed
  • 1 onion, peeled and sliced
  • 250g button mushrooms, washed and quartered
  • 1 tsp paprika
  • 1 tbs Worcestershire sauce
  • 200g half-fat creme fraiche

Serves 4.

Spray a heavy-based frying pan with olive oil, then heat and brown the beef.

Add the paprika, onion, garlic and Worcestershire sauce and cook for 2 minutes (add water or stock if necessary to stop them sticking).

Add the stock and mushrooms and simmer, covered, for about 20 minutes.

Stir in the creme fraiche and heat very gently for a minute or so - don't boil or the sauce will 'split'.

Serve with wholegrain rice and steamed veg.


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