Beef & corn stroganoff

A gourmet dish made very simple. Here a little beef is made to go a long way making this dish economical for a family meal. The peppers and sweetcorn will add extra colour making it attractive to children.

• Cooking: 25 mins
• Serves: 4

What you need:

Equipment

• Large non-stick frying pan

Ingredients

• 450g rump or sirloin steak (approx 400g after trimming fat)
• 1 tbsp olive oil
• 15g butter
• 1 large onion, sliced
• 2 cloves garlic, finely chopped
• 1 red pepper, seeded and cut into small strips
• 200g chestnut mushrooms, sliced
• 198g can Green Giant Sweetcorn, drained (wt 165g)
• 200ml beef stock
• pepper
• 150g sour cream
• snipped chives or parsley or paprika

What you do:

1. Trim off and fat from the meat and then cut the meat across the grain into thin slices. Heat the oil in the pan, when very hot, add the steak strips and stir fry for 2 minutes until seared and browned. Lift out of the pan
2. Melt the butter in the pan, add the onion and cook over a medium heat for 5 minutes until softened. Add the garlic, pepper and mushrooms and continue to cook for 3 minutes, stirring. Stir in the drained sweetcorn and the stock, simmer for 5 minutes.
3. Return the beef with any juices. Stir in 2/3rds of the sour cream and gently heat without boiling (if the mixture boils it will curdle)
4. Season to taste and spoon the strogonoff on to a bed of rice or noodles. Add a small dollop of the remaining sour cream and sprinkle with herbs or paprika and serve

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