FreeFrom Cold Beef Stroganoff
Wheat, gluten, corn, nightshade, soya, dairy, egg & nut free

Another easy summer salad that can be prepared in advance.
If you wanted to turn it into a winter dish you could serve it hot with new potatoes or rice instead of the leaves, and a green vegetable.

5 tbsp olive oil
1 large onion, peeled and sliced very thinly
200g / 7oz mushrooms, wiped and sliced
600g / 1lb 5oz fillet or other good cut of beef trimmed and cut into thin strips
250ml / 8fl oz oat (or soya) cream
sea salt and freshly ground black pepper
green leaves – we used lamb’s lettuce and watercress

Heat 3 tablespoons of the oil in a wide pan and gently cook the onions for 10–15 minutes until they are quite transparent but not burnt. Remove to a bowl with a slotted spoon.
Slice the raw mushrooms and mix them well with the onions.
Add the rest of the oil to the pan and heat until almost smoking.
Briskly fry the beef strips for 1–3 minutes (depending on how rare you like your beef) then remove from the heat and add the cream. Stir well, then season to taste.
Mix the onions and mushrooms well in.
Arrange the green leaves on a serving dish and pile the beef in the middle.

Serves 6 – per portion
297cals – 22g protein
21g total fat – 5.5g sat / 9g mono / 1g poly
4g carbohydrate of which 3g sugar
0.7g fibre – 47mg sodium / 0.1g salt
11mg calcium

Good Source of: Vitamin B1, B6, B12, niacin, zine & iron

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