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Easy beef and mushroom stroganoff

<p>This version of the classic dish of quick–fried steak with mushrooms shows how vegetables can be used to enhance and ‘stretch’ a modest portion of meat. The result is every bit as special as true stroganoff, and is more in keeping with today's taste for meals that are not dominated by meat.</p> <div id="ingredients"><strong>Ingredients</strong> <ul class="no-bullet"> <li>2 tablespoons extra virgin olive oil</li> <li>200 g chestnut mushrooms, halved</li> <li>1 red capsicum, seeded and cut into fine strips</li> <li>200 g broccoli, cut into small florets</li> <li>150 ml beef stock</li> <li>1 onion, sliced</li> <li>300 g fillet steak, cut into thin strips</li> <li>2 tablespoons brandy</li> <li>¼ cup horseradish cream (optional)</li> <li>⅔ cup (160 g) sour cream</li> <li>salt and pepper</li> </ul> </div> <p><strong>Preparation</strong></p> <div> <ol> <li>Heat half of the oil in a large saucepan.</li> <li>Add the mushrooms and fry for 2 minutes or until beginning to soften.</li> <li>Stir in the capsicum and broccoli florets and continue to fry, stirring, for 3–4 minutes.</li> <li>Pour in the stock and bring to the boil.</li> <li>Cover the pan, reduce the heat and simmer for 5 minutes or until the broccoli is just tender.</li> <li>Meanwhile, heat the remaining 1 tablespoon of oil in a large frying pan and stir–fry the onion for about 5 minutes or until softened and beginning to brown.</li> <li>Add the strips of beef to the onions and stir–fry for 1 minute or until the beef begins to change colour.</li> <li>Stand safely back from the pan, pour in the brandy and set light to it.</li> <li>As soon as the flames subside, stir in the horseradish cream, if using, and the sour cream.</li> <li>Add the vegetables with their cooking liquid.</li> <li>Stir well, season to taste and serve immediately.</li> <li>A rice pilaff is the traditional Russian accompaniment for stroganoff; tagliatelle is very popular today.</li> <li>Boiled new potatoes are also delicious with this vegetable–rich version.</li> </ol> <p><em>This article first appeared in </em><span><a href="http://www.readersdigest.com.au/recipes/beef-and-mushroom-stroganoff"><em>Reader’s Digest</em></a><em>. For more of what you love from the world’s best-loved magazine, </em><a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRN93V"><em>here’s our best subscription offer.</em></a></span></p> </div> <p><img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

Food & Wine

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Beef stroganoff

<p>This classic beef stroganoff is the perfect dish for winter.</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>¼ cup olive oil</li> <li>500g rump steak, cut into thin strips</li> <li>1 medium brown onion, cut into wedges</li> <li>2 garlic cloves, crushed</li> <li>250g button mushroom, sliced</li> <li>⅓ cup plain flour</li> <li>300ml sour cream</li> <li>2 tablespoon tomato paste</li> <li>½ cup beef stock</li> <li>2 teaspoon paprika</li> <li>2 tablespoon chopped fresh parsley</li> <li>Rice to serve</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. Heat two teaspoons oil in frypan over high heat. Meanwhile, combine flour, salt, pepper and paprika in large bowl. Toss a third of beef strips through mixture and place in pan and cook until golden brown. Set aside and repeat with remaining oil and beef. </p> <p>2. Reduce heat to medium and add remaining oil. Add onion, mushrooms and garlic and cook until softened.</p> <p>3. Add tomato paste, stock and sour cream to pan. Reduce heat and simmer for five minutes.</p> <p>4. Return steak to pan and stir for a minute or two until well combined and cooked through. Garnish with parsley. Serve with rice or pasta.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/02/chicken-and-leek-pie/">Chicken and leek pie</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/potato-and-leek-soup/">Potato and leek soup</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/beef-and-barley-stew/">Hearty beef and barley stew</a></strong></em></span></p>

Food & Wine

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Justine Schofield’s stroganoff-style lamb

<p>“This well-known stew is typically made with strips of beef, but it’s equally as quick and delicious using lamb. The lean pieces of meat cooked with earthy mushrooms and tangy sour cream is truly a match made in heaven. Serve with baked rice, steamed waxy potatoes or cooked pasta, such as pappardelle,” writes Justine Schofield in her latest cookbook <em>Simple Every Day.</em></p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>40 g dried porcini mushrooms, chopped</li> <li>400 g lamb backstraps, sliced across the grain into 1 cm thick strips</li> <li>2 teaspoons sweet paprika</li> <li>1/2 teaspoon chilli flakes</li> <li>2 thyme sprigs, leaves picked</li> <li>salt flakes and freshly ground black pepper</li> <li>3 tablespoons olive oil</li> <li>350 g mixed mushrooms (such as Swiss brown, button, oyster or shimeji), sliced</li> <li>1 onion, sliced</li> <li>2 garlic cloves, finely chopped</li> <li>100 ml dry sherry (or dry white wine, such as chardonnay or sauvignon blanc)</li> <li>100 g sour cream</li> <li>small handful of chives, roughly chopped, to serve</li> <li>small handful of flat-leaf parsley, roughly chopped, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Submerge the porcini mushrooms in 200 ml of warm water and set aside to rehydrate for 15 minutes. Drain the mushrooms well, reserving the soaking liquid.</li> <li>Place the lamb in a bowl and add the paprika, chilli flakes, thyme and salt and pepper. Use your hands to mix well, coating the lamb with the spices.</li> <li>Heat a large frying pan over high heat and add 1 tablespoon of the oil. Add half the porcini and half the mixed mushrooms, so the pan is not too crowded, and sauté for 2–3 minutes until they start to colour. Remove from the pan, add a little more oil and repeat the process with the remaining porcini and mixed mushrooms. Season with salt and pepper and set aside.</li> <li>Return the pan to medium heat, add the remaining oil and the onion and garlic and sweat off for 5 minutes until the onion is softened and translucent. Turn the heat to high, add the lamb and fry for 2–3 minutes, tossing a few times until browned. Deglaze the pan with the sherry and bring to the boil. Simmer until reduced by one-third, then return the mushrooms and any juices remaining on the plate to the pan, followed by the reserved porcini liquid. Reduce the heat to low and simmer for 3–4 minutes until the sauce reduces a little. Stir in the sour cream and cook for a couple of minutes until the sauce coats the back of a spoon. Spoon onto a large platter and serve with a sprinkle of herbs, accompanied by baked rice, steamed waxy potatoes or pasta.</li> </ol> <p><img width="159" height="208" src="https://oversixtydev.blob.core.windows.net/media/7267375/simpleeveryday_book-cover_159x208.jpg" alt="Simple Every Day _Book Cover (7)" style="float: right;"/></p> <p><em>Recipe courtesy of </em>Simple Every Day<em> by Justine Schofield (Plum, $39.99). </em></p>

Food & Wine