Recipe for Meat Free Beef Strogonoff 
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Yield:
1 servings
Ingredients:
Amount Ingredient
300 ml Dry white wine, ( 1/2 pint)
3 tbl Corn oil
25 gm Butter, (1oz)
1 x 300 gram pac Tivall beef strips
6 x Shallots, peeled and halved
1 x 150 gram pac button mushrooms, wiped
150 ml Vegetable stock, ( 1/4 pint)
1 tbl Tomato puree
1 tsp French mustard
2 tbl Fresh parsley, finely chopped
142 ml Pot soured cream
Salt and freshly ground black pepper
1 lrg Tomato, peeled, deseeded and roughly chopped
Instructions:
Instructions: Place the wine in a saucepan and simmer until reduced by half.

In a large frying pan heat the oil and butter and cook the beef for 5 minutes. Remove and put to one side.

Add the shallots and mushrooms to the pan and saute for 10 minutes, or until softened.

Return the beef to the pan and pour in the reduced wine and stock. Cook for a further 5 minutes.

Remove from the heat and stir in the tomato puree, French mustard, parsley, cream and seasoning.

Return back to the heat, then add the tomatoes and heat through thoroughly

Transfer to a warmed serving dish and garnish with parsley.

NOTES : A way of making a beef strogonoff using a meat free alternative.Ideal served with boiled rice or crusty bread.

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