Beef Stroganoff a classic Russian dish!
Quick and easy to make I’m sure you will love this one.
Around 400-600g Sliced beef or Rump steak (trim off the fat)
Paprika powder for seasoning steak
1 tbsp Butter
300g Mushroom, small button or a mixed variety is good
1 tbsp Olive Oil
400g Pappardelle pasta or you can use Rice
3 Shallots, finely chopped
1 tbsp Plain flour
300ml Beef Stock
1 tbsp Dijon mustard
1 tbsp Tomato puree
3 tbsp Creme fraiche
Handful Chopped Parsley
1. Thinly slice your Beef, for steaks you may need to freeze it to get thinner slices, do not forget to season the beef use paprika to season aswell.
2. Melt half of the butter in a non stick saucepan with the olive oil. Then increase the heat and sear the beef in clusters, do this until the beef becomes brown. Once the beef is browned take off the heat to rest and do the same with the mushrooms. Meanwhile you can begin to boil rice or pasta.
3.Using the remaining oil and butter in the saucepan begin to soften your shallots or red onion. Once this is done stir in the flour fo about a minute and slowly add the stock. Bring the mix to a bubbling stage and it will eventually get thicker. Once thickened add the mustard, creme fraiche, puree and seasoning then let this mix bubble together a couple of minutes. Add meat and mushrooms to pan.
Served with Pasta, don’t forget to sprinkle parsley over the mix
You can use mashed potatoes or rice if you are not to keen on pasta.
Stroganoff now done!