Beef Stroganoff

INGREDIENTS

• 2 tbs plain flour (we use Gluten Free Flour)
• 700g rump beef steak, trimmed, thinly sliced
• 40g butter, chopped
• 1 1/2 tbs olive oil
• 1 large brown onion, halved, thinly sliced
• 2 garlic cloves, finely chopped
• 1 tsp sweet paprika
• 300g button or swiss brown mushrooms, sliced
• 1/2 cup dry white wine
• 3/4 cup filtered water
• 3 tsp Broth of Life Beef Bone Broth
• 2 tbs tomato paste
• 3 tsp dijon mustard
• 1/4 cup quark
• Cooked fusilloni, to serve (we use Gluten Free Spirals)

METHOD

1. Place the beef and flour in a snap lock bag and season with salt & pepper. Shake the bag to coat the meat.
2. Pop half the butter and 2 tsp oil in a large frying pan, cooking over high heat until bubbling. Add half the beef and cook, stirring for 3-5 minutes or until browned. Remove and place. Repeat with remaining butter, 2 tsp oil and beef, again transferring to the plate.
3. Take down the heat to medium and add remaining oil. Add your onion and mushrooms. Cook and stir for 5 minutes or until soft.
4. Add the garlic and paprika. Cook again stirring for 1 minute.
5. Add the wine, filtered water, Broth of Life Beef Broth powder, tomato paste, mustard and beef to the pan, stirring to combine.
6. Bring to the boil.
7. Reduce heat to low and simmer for 5 minutes or until the sauce has thickened slightly.
8. Stir in your quark and serve with pasta and parsley.

 

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