JENNIFER’S BEEF STROGANOFF
500 g Rump/Sirloin steak cut into strips.
1 large onion diced
1 teaspoon garlic
1 x green pepper and 1 red pepper sliced
2 large mushrooms sliced
250 ml double cream
1 splash of red wine
½ beef stock cube
Parsley to garnish
Salt and pepper to taste. Add last.
Saute the onions and garlic until the onions are cooked. Add the peppers and mushrooms and cook on high heat for about 3 minutes. Stirring continuously. Add meat and splash of red wine and stir continuously. Don’t overcook the meat. Turn down heat and add the cream. Add the beef stock and stir until desolves. Turn off heat and garnish with parsley. Add pepper and salt to taste. Serve with rice. Enjoy!. This is my own recipe.
Recipe and photo: Jennifer Weir
