Beef Stroganoff
Time of preparation: 30 Minutes
Time of cooking: 30 Minutes
Ingredients:
| Fillet Steak | 500 grams |
| Paprika | 1 tea spoon |
| Lemon Zest | ½ tea spoon |
| Onion (chopped) | 1 medium |
| Garlic (finely chopped) | 1 clove |
| Olive oil | 2 table spoon |
| Mushroom (sliced) | 2 to 3 |
| Butter | 1 table spoon |
| Beef stock | ½ cup |
| Sour cream | 50 ml |
| Parley | To garnish |
| Bread | To serve |
Steps:
| 1. Place the beef between 2 sheets of cling film and bash it with a rolling pin until ½ cm thick, then cut into finger-width slices. 1. Preheat the oven to 200°C/ 400ºF/gas 6. |
| 2. Mix the paprika, lemon zest, salt and pepper to dust the beef. |
| 3. In a large frying pan over a low-medium heat, fry the onion and garlic till softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, and reserve. |
| 4. Add a little oil to the pan, fry the beef for 2 minutes, turning, till browned but still pink inside. Stir in the mushroom-onion mixture, add the stock and reduce for 1 minute. |
| 5. Remove from the heat and stir in the cream and parsley. Serve with bread |
