Beef stroganoff with pickled cabbage
350 g, cored, finely shredded
Apple cider vinegar
125 ml, (1/2 cup)
½ tsp, lightly crushed
1 medium, thinly sliced
Lean beef fillet
400 g, (Buy 500g), thinly sliced
200 g, button variety, quartered
Swiss brown mushrooms
200 g, sliced
2 clove(s), crushed
Salt-reduced liquid beef stock
1 cup(s), (250ml)
Extra light sour cream
Fresh flat-leaf parsley
¼ cup(s), to serve
- Place cabbage in a large heatproof bowl. Place vinegar, sugar, caraway seeds and half the onion in a small saucepan and heat on medium. Bring to the boil then remove from heat. Pour vinegar mixture over cabbage and stir to combine. Set aside, stirring occasionally, for 30 minutes.
- Heat half the oil in a large frying pan on high. Cook beef, stirring, for 2 minutes or until browned. Remove from pan and set aside.
- Heat remaining oil in same pan over high heat. Cook combined mushroom and remaining onion, stirring, for 7 minutes or until tender. Add garlic and paprika and cook for 1 minute or until fragrant. Add flour and cook, stirring, for 1 minute.
- Add stock and bring to the boil. Reduce heat and simmer for 3 minutes or until sauce thickens slightly. Season. Add beef and Worcestershire sauce and cook for 2 minutes or until heated through. Remove from heat. Stir in sour cream. Sprinkle stroganoff with parsley and serve with pickled cabbage.