Beef stroganoff

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 25 minutes

Ingrédients

2 tbsp olive oil

800g beef thin cut oysterblade

sea salt and cracked pepper, to taste

1 brown onion, sliced

3 garlic cloves, chopped

6 sprigs thyme, leaves chopped

200g Swiss brown mushrooms, sliced

2 tbsp plain flour

2 tsp Dijon mustard

1½ cups (375ml) beef stock

2 tbsp Worcestershire sauce

1 cup (250g) sour cream

pasta or egg noodles, to serve

chopped parsley, to serve

Instructions

Heat oil in a heavy based frying pan on medium-high.

Cook beef strips for 2-3 minutes, turning, until browned, season with salt and pepper.

Add onion and cook for 3 minutes, until starting to soften. Stir in garlic and thyme, cook for a further 2 minutes.

Add mushrooms, cook for 2 minutes while stirring until starting to soften.

Sprinkle over flour and stir into mixture, then add mustard and stock and stir to combine.

Bring to a simmer and cook for 5 minutes, until starting to thicken.

Stir in Worcestershire and sour cream, bring to a simmer, stirring to combine.

Season with salt and pepper to taste, then serve over pasta and garnish with parsley.

Nutrition

• Taille de Portion: 4