Ed Baines Original Beef Stroganoff

Stroganoff:

• 75g/ 3oz Butter
• 2 x 15ml tbsp Olive oil
• 1 Medium white onion, finely diced
• 1 Clove garlic, crushed
• 1 Carrot, finely diced
• 150g/ 5oz Button mushrooms, sliced
• 350g/ 12oz Sirloin, rump or beef fillet
• 1 x 15ml tbsp Mild paprika
• 75ml/ 5x15ml tbsp Beef stock
• ½ Lemon, juice of
• ½ x 5ml tsp Dried thyme
• Pinch Salt and ground black pepper
• 150ml/¼pt Double cream or 200ml Fortisip Bottle Neutral flavour
• Pinch Salt

Rice:

• 1 cup Basmati rice
• 2 cups Water
• 25g/1oz butter

Serving: 1 Preparation time: 10 minutes

Cooking time: 30 minutes

Preparation:

1. Place 50g / 2oz of the butter and 1 tbsp of olive oil into a pan and melt over a low heat.
2. Add the diced carrot and onion and cook for 3 – 4 minutes to soften. Add the garlic and cook for a further 1 – 2 minutes.
3. Add the mushrooms and cook gently for a further 5 minutes.
4. Finely slice the beef into finger size slithers. Mix with the ground paprika and stir fry in a separate pan over a high heat in the remaining oil for 2 minutes to seal and brown.
5. Add half the beef stock and lemon juice to the beef and bring to simmering point. Add the vegetables to the pan. Bring to a gentle simmer and cook for 2 -3 minutes. Add the remaining butter and stir in the cream or Fortisip Bottle. Bring up to simmering point but do not allow to boil. Season to taste.
6. Meanwhile cook the rice. Place rice and water in a medium size pan. Bring to a gentle simmer, cover and cook until all the liquid has been absorbed. Add the butter.
7. To serve, divide rice between 2 serving plates and spoon over Stroganoff.

Nutritional intake

When using Fortisip Bottle Neutral

• Calories per serving: 1601 Kcal
• Protein per serving: 73.4 grams

Source: Rarer Cancers Forum DVD

---