Beef and Mushroom Stroganoff

Beef and Mushroom Stroganoff

Beef and Mushroom Stroganoff

Beef and mushroom stroganoff – it certainly isn’t diet food, but my god is it delicious.

Strips of beef, smokey paprika, mushrooms and sour cream, served with starchy carbs <3. Can I get a hells yeah?! Super quick to prepare, packed with flavour and creamy enough that everyone will love it. It’s an ideal winter meal, which is why this bad boy is on track for dinner in at my house tonight.

Ingredients
  • 500g of beef rump steak – sliced
  • 1 packet McCain Sliced Mushrooms
  • 1 medium brown onion – halved and finely sliced
  • 2 cloves of garlic – crushed
  • 1 tbs tomato paste
  • 1-2 tbs of sweet smoked paprika
  • 500ml Beef stock
  • ¾ cup of sour cream
  • 1 tbs olive oil
  • 3 tbs of plain flour
  • 500g Fettuccini, rice or potatoes – cooked
  • Fresh parsley – to serve
  • Salt and pepper
Method
  1. Heat olive oil in a large frying pan over a high heat. Add onion and garlic and cook, stirring for 2-3 minutes or until fragrant and onion has softened.
  2. Meanwhile, add the plain flour to a medium sized mixing bowl or freezer bag and season with salt and pepper. Add the strips of beef and toss well to coat. Add beef to the fry pan and cook stirring for 5 minutes or until beef is evenly browned.
  3. Add tomato paste and paprika and cook for 2 minutes. Add McCain Sliced Mushrooms and beef stock and cook, simmering for 10-15 minutes or until beef is cooked, mushrooms are tender and sauce has thickened. Add sour cream and stir well to combine. Season with salt and pepper and serve immediately with fettuccini and top with fresh parsley.

Enjoy!

Microwave Mushroom Risotto

Microwave Mushroom Risotto

Microwave Mushroom Risotto

In true “Mother” fashion this recipe is a winner as it involves very little prep and even less effort in cooking. Some light cutting work, a few taps on the microwave and boom super simple, flavour packed risotto is yours to enjoy. Delicious on its own, perfect as a side or add some grilled chicken and crispy pancetta for an amazing main. Add it to your repertoire of meals and I promise you won’t be disappointed!

Ingredients

  • 1 packet of McCain Sliced Mushrooms
  • 1 cup of Arborio or Risotto rice
  • 60g butter – chopped
  • 1 brown onion – finely diced
  • 2 cloves of garlic – crushed
  • ½ tsp dried thyme
  • 2 cups of chicken or vegetable stock
  • 1/3 cup parmesan cheese – grated
  • 1/3 cup of parsley – chopped

Method

  1. Combine 20g butter, onion, garlic and thyme in an 8-cup capacity, heatproof, microwave-safe dish. Cover loosely with paper towel and microwave on HIGH (100%) for 2 minutes or until onion is soft.
  2. Add rice and stir to coat. Microwave, uncovered, on HIGH (100%) for 1 minute. Stir in 2 cups of stock, cover and microwave on HIGH (100%) for 5 minutes, followed by 7 minutes on MEDIUM (50%).
  3. Stir in McCain Sliced Mushrooms, cover and microwave on MEDIUM (50%) for a further 7 minutes. Add ¼ cup of parmesan, ¼ cup of parsley and remaining butter, stir to combine, cover and cook for a further 7 minutes on HIGH (100%). Stir, cover and allow to stand for 5 minutes.
  4. Season with salt and pepper to taste. Spoon into bowls, top with remaining parmesan and parsley and serve.

Enjoy!

 

15 Minute Monday – Creamy Mushroom Sauce

Creamy Mushroom Sauce

I love mushrooms, I can’t get enough of them – breakfast, lunch or dinner – they are a welcome inclusion to any meal. I especially love mushroom sauce/gravy, the pub kind is particularly delicious atop a perfectly cooked steak. Without heading out the pub every time I wanted this and to cut out unneeded  additives

Ingredients

  • 2 tbs of olive oil
  • 1 tsp of crushed garlic
  • 1 cup of thinly sliced brown mushrooms
  • 150ml of lite thickened cream – you can add more if you like it extra saucy
  • Salt and pepper to taste

Method

  1. Heat olive oil in a small frying pan over a medium heat, add garlic and stir until fragrant.
  2. Add mushrooms and stir to coat and allow to brown slightly, approx. 2 minutes. Pop a lid on the pan and allow the mushrooms to soften and appear golden, approximately 4 minutes, stirring to ensure they don’t burn or stick.
  3. Remove lid, season with salt and pepper, add cream and stir until the cream reduces slightly or you can’t resist eating it!.

Best served atop a medium-rare steak, steamed greens and my delicious white bean and chickpea ‘mash’.

Enjoy xx

 

Ham, Cheese and Tomato Scrolls

Last weekend the weather was AMAZING and I decided to make savoury scrolls for Ben and I to take on a picnic to our local dam/park/gardens. I wanted something quick, easy and without rising time to I developed a scone style herb scroll and it was delicious!

Ingredients – Scroll

  • 1 cup of wholemeal self raising flour
  • 1 cup of self raising flour
  • 50g of butter – cubed
  • 1/2 cup of milk
  • 1 tsp of dried rosemary
  • 1 tsp of mixed Italian herbs

Ingredients – Filling

  • 100g of meat – I used a Russian smoked ham
  • Tomato paste of pizza sauce – to spread. Make sure your sauce choice isn’t too salty!
  • Cheddar cheese to scatter
  • I also put some mushrooms in mine, it did make them hard to roll tightly but I LOVE mushrooms!
  • NOTE: within reason, you can basically put whatever you would like in these – pineapple, fresh tomato, avocado – if hot avocado is your thing.

Method

  1. Preheat oven to 180C and line a baking tray with baking paper.
  2. Combine the flour, herbs and salt in a large bowl.
  3. Rub in the butter with your fingertips as though you were making a scone mix – these are essentially just a giant, delicious scone. 
  4. Make a well in the centre of the mixture and slowly pour in the milk.
  5. Using your fingertips, again, combine the milk and the flour mix to form a dough ball that lifts away from the edges of the bowl. Yes, you will look like a creepy dough monster while this happens. 
  6. Place the dough ball on a well floured surface and knead until smooth. 
  7. Roll out to form a rectangle approximately 25-30 cm long and as wide as you’d like. I wouldn’t recommend it to be too thick as it will be dry and not very scroll-like. JESS9
  8. Top the dough with your desired filling, roll width-ways and cut into 2-3cm scrolls.JESS11JESS15JESS16
  9. Place onto baking tray and bake for 15 minutes or until golden.
  10. Remove from oven, allow to cool and transfer to a serving tray.

Enjoy! xx

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Vegan Broccoli, Mushroom and Tofu Soup

Okay, so I am sure the word vegan has thrown you off and you probably think this recipe will be tasteless and leave you hungry, but you would be wrong! This soup is a wonderful set and forget meal that is hearty and will fill you and the family to the brim. It’s packed full of goodness and is a great winter warmer.

Ingredients

  • 1 head of broccoli
  • 10 mushrooms
  • 200g silken tofu
  • 1 x 2 person serve of 90 second brown rice
  • 1L of vegetable stock or chicken stock but obviously it won’t be vegan if you use the chicken stock
  • 1 large brown onion – diced
  • 4 cloves of garlic – minced
  • Salt and pepper to taste

Method

  1. Heat 1 tbs of oil in a heavy bottomed casserole dish – I used my La Chasseur cast iron pot.
  2. Add the onion and garlic and fry until fragrant and translucent.
  3. Break the florets from the head of broccoli, chop the stalk, quarter the mushrooms and add to pan.
  4. Cover with stock, bring to the boil, reduce to simmer and cover for 40 minutes.
  5. Cook the brown rice according to packet instructions, add along with the tofu.
  6. Use your spoon to break up the tofu and a stick blender to blend.
  7. Season with salt and pepper to taste and serve!

I also cracked black pepper over the top when it was served so it didn’t look as much like a brown/green blob – just a thought.

Enjoy!