| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Spanish |
Ainsley’s m, Ew |
2 |
servings |
INGREDIENTS
| 300 |
g |
Frozen rice |
| 1 |
sm |
Bunch fresh parsley |
| 25 |
g |
Butter |
| 1 |
|
Spanish onion |
|
|
Splash white wine vinegar |
| 200 |
g |
Rump steak |
| 200 |
g |
Chestnut mushrooms |
| 1 |
tb |
Paprika |
|
|
Splash of dry white wine |
| 2 |
tb |
Double cream; (2 to 3) |
|
|
Chopped flat leaf parsley; to garnish |
INSTRUCTIONS
1 Heat the butter in a large saute pan. Halve the onion and thinly
slice into semi-circles. Cook in the butter for 3-4 minutes until
softened and golden.
2 Using a meat mallet, flatten out the steak to a thickness of 1cm/
1/2" then cut into thin strips. Add the steak to the pan and cook
over a high heat for two minutes, stirring occasionally until well
browned. Remove with a slotted spoon and set side.
3 Thickly slice the mushrooms and add to the pan. Cook for a minute
and season generously with salt, pepper and paprika.
4 Pour in the wine vinegar and wine, bring to the boil and simmer
rapidly for five minutes. Cook the rice according to the packet
instructions. Finely chop the parsley and stir into the rice.
5 Return the steak to the pan and stir in the cream; check the
seasoning. Divide the rice between serving plates and spoon over the
beef stroganoff. Garnish with parsley and serve.
Tip: Try this with pork.
Converted by MC_Buster.
Per serving: 141 Calories (kcal); 11g Total Fat; (65% calories from
fat); 2g Protein; 11g Carbohydrate; 27mg Cholesterol; 124mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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