450g PGI Welsh Beef steak – sirloin or fillet, cut into thin strips
Oil
25g butter (optional)
100g button mushrooms, sliced
1 yellow pepper, seeded and sliced into thin strips
½ tsp salt
1 tsp coarse black pepper
1 onion, thinly sliced
3 cloves garlic, crushed
Splash of white wine or brandy (optional)
300ml beef stock
1 tbsp tomato puree
1 tsp paprika
1 tbsp Dijon mustard
2 heaped tbsp crème fraiche
Chopped parsley and cooked white and wild rice to serve
Nutrition
Energy: 1293 KJ
Calories: 310 kcals
Fat: 18 g
Of which saturates: 9.2 g
Salt: 2.7 g
Iron: 3.0 mg
Zinc: 5.0 mg
Protein: 29.3 g
Fibre: 2.9 g
Carbohydrates: 8.2 g
Of which sugars: 6.7 g
Method
Heat a splash of oil in a pan and fry the meat strips on a high heat for a few minutes to brown, then add a splash of wine or brandy if you wish and cook for further 1 minute. Remove the meat from the pan.
In same pan add a splash of oil and butter and fry the onion, garlic, mushrooms and pepper for a few minutes, then add the mustard, black pepper, salt, paprika and stir to combine.
Add the stock and tomato puree and bring to the boil.
Add the meat to the pan and heat through, then the crème fraiche, bring to the boil and serve with cooked rice and sprinkle with a good handful of chopped parsley.
