20141213_135716

 

I am so chuffed as to how this recipe turned out! We had some beef which needed using and a big bag of mushrooms so I decided to do something a little more adventurous than steak with mushrooms and sweet potato, so I set about creating an old Russian classic with a twist:

Serves 3
2 sliced beef steaks with the fat cut off
1tbsp extra virgin organic coconut oil
1tsp smoked paprika
2 finely chopped garlic gloves
150g fresh spinach
225g organic white basmati rice (75g per person)
2 shallots finely chopped
125g Pepper (I get frozen peppers so the colour varies)
225g mushrooms, sliced
2tbsp red wine vinegar
150ml home made vegetable stock (see recipe)
200g organic coconut cream (there should be 2, 3 ingredients tops listed)

Heat the oil in a pan and soften the shallots and garlic
Add the paprika and cook for a further 2 minutes until fragrant.
Quickly put the rice on to cook.
Stir in the pepper and the mushrooms, and cook for 10 minutes, allowing the mushrooms the time and space to brown.
Up the heat and add the vinegar and stir, then add the stock and allow to simmer for a short time until it has thickened slightly.
Fun bit: Add the steak and cook for 3 minutes, slightly less depending on how rare you like it.
Lastly, stir in the coconut cream and season.
Serve with the rice and spinach.

Advertisements