Beef stroganoff

Prep: 10 mins
Cook: 35 mins
Serves: 4

1 tbsp olive oil
1 onion, sliced
1 clove of garlic
1 tbsp butter
250g mushrooms, sliced
1 tbsp plain flour
500g fillet steak, sliced
150g crème fraîche
1 tsp English mustard
100ml beef stock
½ small pack of parsley, chopped

Step 1

Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced
onion and cook on a medium heat until completely softened,
around 15 mins, adding a little splash of water if it starts to stick.

Step 2

Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.

Step 3

Once the butter is foaming a little, add 250g sliced mushrooms
and cook for around 5 mins until completely softened.

Step 4

Season everything well, then tip onto a plate.

Step 5

Tip 1 tbsp plain flour into a bowl with a big pinch of salt and
pepper, then toss 500g sliced fillet steak in the seasoned flour.

Step 6

Add the steak pieces to the pan, splashing in a little oil if the pan
looks dry, and fry for 3-4 mins, until well coloured.

Step 7

Tip the onions and mushrooms back into the pan. Whisk 150g
crème fraîche, 1 tsp English mustard and 100ml beef stock
together, then stir into the pan.

Step 8

Cook over a medium heat for around 5 mins.

Step 9

Scatter with some chopped parsley, and serve with pappardelle or rice.

Classic Spanish paella

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