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Beef Stroganoff

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Beef stroganoff is the ultimate comfort food. A creamy sauce, tender Scotch beef steak and nutty mushrooms come together in this hearty meal.

How to cook & Ingredients

15 mins
15 mins
Serves 4

Ingredients 

600g Lean Scotch Beef PGI Rump Steaks, thinly sliced

1 large onion, peeled and sliced

200g chestnut mushrooms, sliced

2 cloves garlic, peeled and minced

2 tsp Dijon mustard

1 low salt beef stock cube

100ml boiling water

80g light crème fraiche

15ml lemon juice

Black pepper

30ml Scottish rapeseed oil - plus extra to fry the steaks

Cooking Method

  • Dissolve the stock cube in the boiling water

    1
  • In a large frying pan heat the oil and the butter

    2
  • Fry the onion for a few minutes then add the mushrooms and the garlic

    3
  • Fry until the mushrooms are just browned

    4
  • Add the beef stock, crème fraiche, mustard and the lemon juice and heat through

    5
  • Put the sauce into a bowl and clean the frying pan

    6
  • Heat the oil in the frying pan and sauté the steak slices for 6 – 7 minutes until browned

    7
  • Add the mushroom sauce, season with some black pepper and heat through

    8
  • Serve with rice

    9

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Serving Suggestion

Serve over pasta or rice.

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  • There is no mention of an onion or lemon juice in the ingredients
    Alice McNair

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