Beef stroganoff

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Beef stroganoff is a rich russian stew with beef fillet, mushrooms and creme fraiche. Slow-cooked flavours give it a generous, warming character that suits a family-style meal, with garlic depth and fresh herb flavour.

Preparation time: 30 min

Ingredients

• Olive Oil – 1 tbls
• Onions – 1
• Garlic – 1 clove
• Butter – 1 tbsp
• Mushrooms – 250g
• Beef Fillet – 500g
• Plain Flour – 1tbsp
• Creme Fraiche – 150g
• English Mustard – 1 tbsp
• Beef Stock – 100ml
• Parsley – Topping

Method

Heat the olive oil in a non-stick frying pan then add the sliced onion and cook on a medium heat until completely softened, so around 15 mins, adding a little splash of water if they start to stick at all. Crush in the garlic and cook for a 2-3 mins further, then add the butter. Once the butter is foaming a little, add the mushrooms and cook for around 5 mins until completely softened. Season everything well, then tip onto a plate.
Tip the flour into a bowl with a big pinch of salt and pepper, then toss the steak in the seasoned flour. Add the steak pieces to the pan, splashing in a little oil if the pan looks particularly dry, and fry for 3-4 mins, until well coloured. Tip the onions and mushrooms back into the pan. Whisk the crème fraîche, mustard and beef stock together, then pour into the pan. Cook over a medium heat for around 5 mins. Scatter with parsley, then serve with pappardelle or rice.