Yield: 1 servings
|300 millilitres||Dry white wine; ( 1/2 pint)|
|3 tablespoons||Corn oil|
|25 grams||Butter; (1oz)|
|1||300 gram pac Tivall beef strips|
|6||Shallots; peeled and halved|
|1||150 gram pac button mushrooms; wiped|
|150 millilitres||Vegetable stock; ( 1/4 pint)|
|1 tablespoon||Tomato puree|
|1 teaspoon||French mustard|
|2 tablespoons||Fresh parsley; finely chopped|
|142 millilitres||Pot soured cream|
|Salt and freshly ground black pepper|
|1 large||Tomato; peeled, deseeded|
|; and roughly chopped|
|Parsley to garnish|
Place the wine in a saucepan and simmer until reduced by half.
In a large frying pan heat the oil and butter and cook the beef for 5 minutes. Remove and put to one side.
Add the shallots and mushrooms to the pan and saute for 10 minutes, or until softened.
Return the beef to the pan and pour in the reduced wine and stock. Cook for a further 5 minutes.
Remove from the heat and stir in the tomato puree, French mustard, parsley, cream and seasoning.
Return back to the heat, then add the tomatoes and heat through thoroughly Transfer to a warmed serving dish and garnish with parsley.
Converted by MC_Buster.
NOTES : A way of making a beef strogonoff using a meat free alternative.Ideal served with boiled rice or crusty bread.
Converted by MM_Buster v2.0l.