Making More with Less – Neven Maguire’s Sumptuous Beef Stroganoff

Eating good food doesn’t have to involve preparing meals that add more time and effort into your already hectic day. Sometimes having the right ingredients and helpful insider tips means you can make quick and easy delicious meals. 

We’ve teamed up with celebrity chef Neven Maguire and Avonmore Cooking Cream to showcase a series of delicious dishes. Avonmore Cooking Cream has 50% less fat than standard cream – perfect for use in savoury dishes, adding depth and texture to your cooking. Enjoy the added bonus of cooking with a cream with a higher heat resistance, meaning it won’t split while you’re cooking.

Each meal is designed to take less time, less effort to create and have less fat content!

This week’s recipe is a sumptuous beef stroganoff. (Enjoy!)

Neven Maguire’s Creamy and Rich Beef Stroganoff

Serves 4

Ingredients

• 450g (1lb) sirloin or rump steak, cut into thin strips
• 1 tsp sweet paprika, plus a little extra to garnish
• 25g (1oz) butter
• 2 tbsp sunflower oil
• 1 large shallot, finely chopped
• 150g (5oz) button mushrooms, halved
• 1 garlic clove, crushed
• 1 tbsp white wine vinegar
• 4 tbsp white wine
• 150ml (1/4 pint) chicken stock
• 1 tsp Dijon mustard
• 2 tsp tomato puree
• 150ml (1/4 pint) Avonmore Cooking Cream
• Sea salt and freshly ground black pepper

To Serve:

• 300g steamed rice

Directions

1. Sprinkle the steak with the paprika and season generously. Heat half the butter and oil in a frying pan, add the steak and stir-fry for 4-5 minutes until sealed and lightly browned. Tip on to a plate and set aside.
2. Reheat a pan over a medium heat. Add the rest of the butter and oil and then add the shallot. Sauté for 2-3 minutes until softened but not coloured.
3. Increase the heat and add the crushed garlic & mushrooms to the pan. Season to taste, add the rest of the paprika and continue to sauté for another 2-3 minutes until tender.
4. Add the white wine vinegar and allow to bubble right down, then add the wine with the stock, mustard and tomato puree, stirring to combine. Tip the sautéed beef back into the pan and simmer gently for about 5 minutes or until the sauce has reduced by half, stirring occasionally.
5. Stir the cooking cream into the pan, bring to the boil, then reduce the heat and simmer gently for a couple of minutes and cook until sauce has thickened and slightly reduced. Garnish with some chopped parsley & serve with steamed rice.

For more cooking tips or recipes, click here

As well as containing 50% less fat than standard cream, Avonmore Cooking Cream is smooth and thick, adding a greater depth of flavour and richness to those curries, pasta sauces and soups you rustle up in the kitchen. Avonmore Cooking Cream is also more resilient to withstand higher cooking temperatures than regular cream and is more stable so there’s no fear of your sauce separating and ‘splitting’.