Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tender strips in a creamy mushroom sauce — Russia.
Equipment: Large frying pan
Measures and names
Ingredients
- 500 g beef strips
- 250 g mushrooms, sliced
- 1 onion, sliced
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 200 ml beef stock
- 150 ml soured cream (sour cream)
- 1 tbsp oil
- 20 g butter
- Fresh parsley
- Courgetti (zucchini noodles), to serve
Method
- Season the beef strips. Heat the oil in a large pan over a very high heat and sear them for 1–2 minutes, until browned but still pink inside. Remove to a plate.
- Turn the heat to medium, add the butter, and cook the onion and mushrooms for 6–7 minutes, until golden and any liquid has cooked off.
- Stir in the mustard and paprika, then pour in the stock and let it bubble down by half.
- Stir in the soured cream and warm gently — don't let it boil hard once the cream is in, or it may split.
- Return the beef with its juices for a final minute, and season to taste.
- Serve over courgetti or cauliflower rice, scattered with parsley and a dusting of paprika.
Swaps and tips
Don’t boil hard once the soured cream is in, or it may split. Serve over courgetti or cauliflower rice, not pasta.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 51 g | 8 g | 3 g | 39 g | 595 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
