donna hay magazine

Soft and creamy polentaserves as a smooth and velvety side tosoak up all the flavoursome juices fromthe tender beef and earthy mushrooms.``````Heat half the oil in a large non-stick frying pan over highheat. Add the beef and cook, turning, for 2–3 minutes or untiljust seared. Remove from the pan and keep warm. Heat theremaining oil in the pan and add the mushroom, salt andpepper and cook, stirring, for 6 minutes or until golden. Addthe Worcestershire sauce, sour cream and water and bringto a simmer. Add the beef and cook for a further 3 minutes.While the sauce is cooking, place the milk, salt andpepper in a large saucepan over medium heat and bringto a simmer. Gradually add the polenta and cook, whisking,for 2–3 minutes or until thickened. Divide the polentabetween serving plates and top with the stroganoff,caramelised onion and watercress to serve. Serves 4.2 tablespoons extra virgin olive oil600g scotch fillet steak, trimmed and cut into thin strips300g Swiss brown mushrooms, choppedsea salt and cracked black pepper1 tablespoon Worcestershire sauce1 cup (240g) sour cream¼ cup (60ml) water1 litre milk1 cup (170g) instant polenta½ cup (140g) store-bought caramelised onion relish, to servewatercress sprigs, to servecheat’s beef stroganoff with creamy polentaeasy weeknightsSEVEN