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Creamy Mushroom & Beef Stroganoff

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Melt the butter in a frypan over a medium heat and soften the onions. Add in the minced garlic and follow with the mushrooms, cooking until golden. Reserve the vegetables and fry off the steak strips in batches. Deglaze the pan with your dry Marsala and add the thyme, mustard and chicken stock powder and reduce. Return the vegetables and meat to the pan to warm through then remove from the heat and stir through sour cream. Serve with Rice and fresh herbs.

 500 g Rump Steak, Sliced into thin strips
 500 g Mushrooms, sliced
 1 Brown Onion
 2 Cloves of Garlic
 1 tsp Chicken Stock Powder
 1 tbsp Wholegrain Mustard
 2 tsp Dried or Fresh Thyme
 20 g Butter
 50 ml Dry Marsala Wine
 75 ml Light Sour Cream
 Fresh Parsely (optional, to finish)
 White Rice (optional, to serve)
1

Preparation: Finely slice the mushrooms and onions, mince the cloves of Garlic and slice the beef into thin strips.

2

Melt half the butter in a frypan over a medium heat and soften the onions. As the onions begin to caramelize, add in the minced garlic and cook for a further minute. If your pan is large enough, add in the remaining butter & mushrooms. Cook down the mushrooms until they start releasing their juices and they will caramelize further once the liquids have evaporated. (If your pan is not large enough, reserve the onion & garlic in a seperate bowl and continue to sautee the remaining butter & mushrooms as above)

3

Reserve all the cooked vegetables in a seperate bowl and start browning the steak strips in batches, setting aside the cooked steak pieces with your cooked vegetables as you work through browning the raw meat in batches.

4

Once all the steak strips are cooked, deglaze the pan with your dry Marsala. Continue by adding the thyme, mustard and chicken stock powder and gently stir to combine and release the brownings from the pan. Reduce this mixture slightly and then add the vegetables and steak back to the pan to warm through.

5

Remove from heat and stir through the sour cream. Serve on top of warm fluffy white rice, or with crusty bread. If you have any fresh parsley or similar green herbs, sprinkle some on top to finish off the dish.

(Note - the nutritional information provided assumes serving with 1/4 cup raw weight rice per person, cooked.)

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories452
% Daily Value *
Total Fat 11.0g15%

Saturated Fat 6.9g35%
Sodium 287mg13%
Total Carbohydrate 49.8g19%

Dietary Fiber 4g15%
Total Sugars 4.3g
Protein 37.9g
Potassium 101mg3%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.