Name: Beef and shiitake stroganoff
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
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

Beef and shiitake stroganoff

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.

Total Time: 35 minutes
Yield: 2 1x

Ingredients

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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

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Instructions

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.

Author: Hayley Geddes
Prep Time: 10
Cook Time: 25