BANTING BEEF STROGANOFF
85 g mushrooms
570 g Stroganoff meat
½ cup onion, chopped
1/8 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon butter
60 g red wine
1 cup beef broth
¼ cup sour cream
1 teaspoon Dijon mustard
1/8 teaspoon salt
Heat your oven to warm setting. Sprinkle the meat with salt and pepper.
In a large non-stick pan heat the oil over medium-high heat. Brown the meat in batches, about 1 minute per side. Transfer to a platter and place in the oven.
Melt the butter in the pan; add the onion and cook for 3 minutes, until softened. Add the mushrooms. Cook for 10 minutes, stirring occasionally, until the mushroom liquid evaporates.
Add the wine; cook for 5 minutes. Stir in the beef broth and cook for 10 minutes, until the mushrooms are coated with a thick sauce. Stir in the sour cream and mustard. Add the meat and accumulated juices.
Reduce the heat to low and cook for 2-3 minutes, until the meat is heated through. Season to taste with salt and pepper.
Photo and recipe posted by Esme Slabbert