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East-meets-West stroganoff

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  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 servings
*PLUS Cooking time: 12 minutes
East-meets-West stroganoff

Andreas Trauttmansdorff

Ingredients

  • 1 medium-size onion

  • vegetable oil

  • 250-g pkg sliced button mushrooms, about 4 cups

  • 1/4 cup dry sherry, or sake

  • 2 tbsp cornstarch

  • 284-mL can undiluted beef broth

  • 1 to 2 tbsp hot chili-garlic sauce

  • 1 tbsp soy sauce

  • 500 g beef stir-fry strips, or inside round, cut into thin bite-size strips

  • 1/4 cup light sour cream

  • 1/2 cup coarsely chopped fresh basil

Instructions

  • Coarsely chop onion. Lightly coat a large, non-stick frying pan with oil and set over medium heat. When hot, add onion. Stir frequently until onion starts to soften, about 3 minutes. Add mushrooms and stir often until lightly browned, 3 to 5 minutes. While mushrooms are cooking, pour sherry into a bowl. Then whisk in cornstarch until dissolved and stir in broth and chili-garlic and soy sauces.

  • Remove mushrooms and onion to a small bowl. Increase heat to high. Add a little more oil to pan, then add beef strips. Stir often until no pink remains, 3 to 4 minutes. Stir cornstarch mixture, then add to pan. Stir almost continuously until sauce bubbles and thickens, 2 to 3 minutes. Return mushroom mixture to pan. Stir often until warmed through, 2 minutes. Remove from heat and stir in sour cream. Taste and add more chili-garlic sauce, if needed. Sprinkle with basil. Great with noodles.


Nutrition (per serving)

Calories 255, Protein 29.6g, Carbohydrates 11.3g, Fat 8.4g, Fibre 1.6g, Sodium 815mg.

Asian flair from a couple of bottled sauces adds exciting new flavour to a comforting favourite.

Great greens

As a variation, stir in a handful of frozen peas, snow peas or fresh baby spinach during the last few minutes of cooking.

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