Beef Stroganoff

This nourishing stroganoff uses ingredients that are supportive of the immune system. Beef is an excellent source of both zinc and selenium. Selenium is an immune-enhancing mineral that also acts as an anti-oxidant. Studies have shown that increased levels of selenium have been linked to a more efficient immune system. Garlic contains allicin which is anti-viral, anti-fungal and anti-bacterial. Due to garlic being rich in sulphur-containing amino acids, it also acts as an antioxidant.

Balance by Hayley

Recipe by Hayley Geddes
Serves - 2
Prep. Time - 10 min
Cooking Time - 25 min
GF

Ingredients

  • ½ cup quinoa
  • 1 tbsp extra virgin olive oil
  • 1 red onion
  • 2 garlic cloves
  • 1 tbsp paprika
  • 150g shiitake mushrooms, sliced
  • 1 large leek, washed and sliced
  • 2 tbsp red wine vinegar
  • 150ml beef stock
  • 250g grass-fed beef sirloin, cut into strips
  • ½ cup Greek yoghurt
  • ½ lemon
  • chopped fresh parsley to garnish

Method

  • Rinse quinoa thoroughly and place in a saucepan with 250ml of water. Bring to the boil then reduce to medium heat and cover. Cook for 15 minutes or until all the water has dissolved.
  • Heat olive oil in a large saucepan on medium heat. Once warm add the onion, garlic and paprika and cook for 3 minutes.
  • Add mushrooms and leeks and fry for 5-8 minutes until soft.
  • Add the vinegar and boil to reduce the liquid until almost evaporated.
  • Pour over the stock and allow to bubble for a few minutes until thickened slightly.
  • Add the beef and cook for 3-4 minutes.
  • Stir in the yoghurt and squeeze over the juice of the lemon.
  • Serve with a sprinkling of parsley.

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