Stroganoff

Normally I make this with beef but last night used some kangaroo - this meat is perfect for stroganoff! So tender and such a lovely flavour!

Stroganoff:
Serves 4

• 450g Beef or kangaroo steaks
  
• 1 Med/180g Red Onions
• 2 Cloves Garlic
• 2 Tsps Thyme Dried or Fresh
  
• 300ml Beef Stock
• 1 Tbsp Plain Flour
• 50g Mushrooms
• 2 Tbsps Course Grain Mustard
• 300ml Low Fat Fromage Frais
• 2 Tsps Parsley Dried or Fresh
  
• Salt
• Pepper, Black, Freshly Ground
• 4 Servings/240g Basmati Rice Dry Weight

Cook the basmati rice as normal
Chop the meat into thin strips and slice the onions, garlic and mushrooms
Fry the onion and garlic in a little olive oil
Once onions and garlic have softened add the meat and thyme. Cook to seal the meat.
Add a little of the stock and the flour, cook for about 1 minute then add the remaining stock
Add the mushrooms and stir in the mustard, cook for another 3/4mins
Season with salt and pepper
Remove the pan from the heat and stir in the fromage frais and parsley
Serve!