BEEF STROGANOFF
Serves 4
INGREDIENTS
500g beef rump, sirloin or fillet, roughly cut into 2cm cubes
2 onions, roughly chopped
2 cloves garlic, crushed
300g mushrooms of your choice, quartered or sliced, depending on size
125ml sour cream
100ml beef stock
3 tbsp butter
¼ cup fresh parsley, finely chopped
Salt and pepper
METHOD
1. Heat butter in a large pan over medium heat. Sauté the onion and garlic for 5 minutes until soft before adding the mushrooms and frying for another 5 minutes.
2. Add the beef and fry for 5 minutes until browned.
3. Stir through the sour cream and heat without bringing to a boil.
4. Stir in the beef stock and then simmer for 5 minutes until the sauce is thickened.
5. Stir in the parsley and season to taste.
BROCCOLI MASH
Serves 4
INGREDIENTS
2 large heads of broccoli, cut into small florets
3 tbsp sour cream
½ teaspoon ground coriander seeds
¼ cup olive oil
Salt and pepper
METHOD
1. Bring a large pot of water to the boil.
2. Add the broccoli and boil for 8 minutes until tender.
3. Drain and return the pot.
4. Add the sour cream and coriander seeds and puree with a stick blender or potato masher until smooth before drizzling in the olive oil to achieve your desired consistency.
5. Let sit for 5 minutes, then blend again for 1 minute.
6. Season to taste.
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