Mad Butcher's Butcher Est. 1971

+09 521 0903

BEEF STROGANOFF

INGREDIENTS

- 400g sliced rump steak
- 1 teaspoon paprika
- zest of 1 lemon
- 2 tablespoons oil
- 1 red onion
- finely sliced
- 2 cloves garlic
- crushed
- 250g mixed mushrooms
- wiped and sliced
- if large
- ½ cup beef stock
- ½ cup crème fraiche or natural unsweetened yoghurt
- cooked rice
- 3 tablespoons finely chopped fresh parsley
- zest of lemon
Serves : 4
Cooking time: 30mins

METHOD

Beef

Cut beef rump into 5cm x 1cm strips and toss in the paprika and lemon zest. Set aside.

Mushroom Sauce

Heat oil in a large frying pan over a medium heat and add the beef rump strips and cook quickly on both sides. Remove from the pan onto a plate. Reduce heat to low and add onion and garlic and cook until the onion is soft. Increase heat to medium and add
the mushrooms and cook until the mushrooms are lightly golden. Pour in the stock and cook until hot, then return rump strips to pan briefly – no more than one minute. Season and stir through the creme fraiche or yoghurt.

To serve

Serve hot with cooked rice and sprinkled with the chopped parsley and lemon zest.

Recipe from recipes.co.nz

RELATED RECIPES

Tandoori-spiced chicken drumsticks

Tandoori-spiced chicken drumsticks

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Baked Lemon Grass and Chilli Chicken

Baked Lemon Grass and Chilli Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Roast chicken and caramelised alliums

Roast chicken and caramelised alliums

Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...