Beef Stroganoff over Buttered Cabbage Ribbons

Ingredients

• 1 tsp (5 ml) olive oil
• 2 1/2 oz (71 g) top sirloin steak, thinly sliced
• 2 cups (140 g) cremini mushrooms, thickly sliced
• 1/2 tsp (1 g) smoked paprika
• 1 tsp (5 g) Dijon mustard
• 3 cups (210 g) green cabbage, shredded, cut in ribbons
• 1/2 tsp (2 g) unsalted butter
• a pinch of fine sea salt and black pepper
• 1/4 cup (58 g) reduced-fat sour cream
• 1 tbsp (4 g) fresh parsley, chopped

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Method

1. Heat the oil in a 10-inch (25cm) skillet over high heat and sear the sirloin for 90 seconds in total, then lift it out. Thin beef is done the moment it browns.
2. Brown the mushrooms hard in the same pan for 4 minutes, until deep golden, leaving them alone for the first two, then add the paprika and Dijon. Cook the cabbage separately in a dry pan over medium-high heat for 4 minutes, until tender, and stir the butter through it off the heat.
3. Off the heat, stir the salt, pepper and sour cream into the mushrooms and rest 2 minutes. Return the beef and its juices and serve over the cabbage with the parsley.