This classic rich and hearty dish is made to perfection with succulent Hereford Beef, portobello mushrooms freshly cracked pepper and soured cream flavourful seasonings. Served on a bed of fluffy rice, this one will always impress.
Recipe by Hereford Beef
500g Hereford Beef fillet steak - diced?
1 red onion
1 clove of garlic
Zest from 1 lemon
2 Portobello mushrooms
2-3 sprigs of fresh flat-leaf parsley
1 teaspoon paprika
1 knob of unsalted butter
50ml soured cream
1. Finely chop the onion, garlic and parsley and chop the mushrooms.
2. Place the beef between 2 sheets of clingfilm. Hit with a rolling pin to tenderise until ½ cm thick, then cut into finger-width slices. We shouldn’t do this with Hereford Beef (especially fillet), perhaps also quite an outdated method and tender beef shouldn’t need to be treated like this.
3. Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together and use to dust the beef.
4. In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, and sauté until the mushrooms are golden brown, then tip onto a plate
5. Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture.
6. Remove from the heat and stir in the soured cream and parsley.
7. Serve with your choice of rice and get stuck in!
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