36 oz / 1 kg beef filets, thinly slices and fats removed
2 yellow onions
28 oz / 800 gr mushrooms
4 cloves garlic
2 teaspoons paprika
2 tablespoons Worcestershire sauce
14 fl oz / 400 ml salt-reduced beef stock
4 fl oz / 120 ml light sour cream
7 oz / 200 gr baby spinach
2 packets of 18 oz / 500g zucchini noodles
steamed green beans – to serve
baby parsley leaves to serve
Instructions
In a large pan heat half of the oil over high heat. Cook the beef until it becomes golden – about 2 min, then transfer to a plate.
Hear the remaining oil in the same pan over medium heat. Cook the onion stirring until it softens – about 5 min, then add the mushrooms, increase the heat to high and cook stirring until they brown. Add the garlic and paprika and cook stirring for 1 min. Add the Worcestershire sauce and stock and bring to a boil.
Reduce the heat to low, return the beef to the pan and gently simmer until is heated through – about 2 min. Stir through the cream and spinach and cook until the spinach has just wilted.
Prepare the zucchini according to the packet instructions, steam the green beans and serve sprinkled with the parsley.
