Creamy Beef Stroganoff

Ingredients

• 625g beef stir fry strips
• 1 small onion, finely diced
• 250g mushrooms, sliced
• 1 tbsp vegetable oil
• 3 tbsp butter
• 2-3 tsp Dijon mustard
• 1 1/3 cups (330g) Pauls Sour Light Cream
• 1 tbsp lemon juice
• Nutmeg & Paprika to taste

Method

1. Heat oil and half the butter in a saucepan.
2. Add meat strips in batches, and stir to seal on all sides.
3. As each batch cooks, transfer to a strainer sitting over a bowl, and keep juice in bowl.
4. When all meat is cooked, add remaining butter to pan.
5. Add onion and mushrooms and cook, stirring until onion is translucent and mushrooms are soft.
6. Stir in mustard, salt and pepper to taste, and cook briefly.
7. Add a new drops of water and scrape up brownings from bottom of pan.
8. Pour sour cream into pan and stir to blend.
9. Stir in lemon juice and spices.
10. Season meat with salt and pepper and stir into sauce.
11. Heat through over a gentle flame, stirring. Do not cook meat further or it may toughen.
12. Stir in juices drained from meat to finish sauce.
13. Serve with pasta or rice.