East-meets-West stroganoff
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- Prep Time10 mins
- Total Time10 mins
- Makes4 servings
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.