You can never have too many delicious lunch recipes. While this one isn’t the quickest, we guarantee you won’t regret a single minute spent in the kitchen. Most of the time, it cooks itself, so you just need to stir occasionally. The result will be beautifully tender meat with a sauce bursting with flavours.
Ingredients:
- 500 g front lean beef or chuck tender steak
- 400 ml water
- 250 g mushrooms
- 150 ml single cream (12% fat)
- 100 g pickles
- 4 garlic cloves
- 2 tbsp mustard
- 1–2 tsp cornflour
- 1 onion
- 1 tbsp olive oil
- 1 tbsp tomato purée
- ground pepper to taste
- salt to taste
Ingredients for serving:
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Method:
Finely chop the onion and sauté until translucent in a pan with oil. Slice the beef thinly, season with salt and pepper, and sear it on all sides in the pan. Add thinly sliced garlic, quartered mushrooms, and briefly sauté everything together. Then add finely chopped pickles, mustard, tomato purée, and water. Cover with a lid and simmer on low heat, stirring occasionally, until the meat is tender, which will take about an hour and a half.
Finally, stir in the cornflour mixed with the cream. Season the dish with salt, pepper, and some gherkin juice, then let it simmer briefly. Serve the Stroganoff with boiled rice and fresh parsley.
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| Energy value | 306 kcal |
| Protein | 31g |
| Carbohydrates | 13 g |
| Fats | 14 g |
| Fibre | 2 g |
If you enjoy meals with a robust meaty flavour, this Beef Stroganoff will quickly become your favourite.
Feel free to share your creations with us on social media using the hashtag #gymbeamcom.
