How to Cook Beef Stroganoff

Name: How to Cook Beef Stroganoff
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 400g Steak Strips; 1 tbsp. light olive oil or rapeseed oil; 1 small knob of butter; 1 x large onion finely sliced; 1 x clove of garlic crushed; A few thyme leaves; 150g chestnut mushrooms finely sliced; 200ml chicken or beef stock; 50ml crème fraiche; 1 tsp. Dijon mustard; 1 tsp. grain mustard; A small handful of flat parsley leaves only

20 mins
20 mins
easy
2

Recipe by

Jeff Baker

Ingredients

400g Steak Strips
1 tbsp. light olive oil or rapeseed oil
1 small knob of butter
1 x large onion finely sliced
1 x clove of garlic crushed
A few thyme leaves
150g chestnut mushrooms finely sliced
200ml chicken or beef stock
50ml crème fraiche
1 tsp. Dijon mustard
1 tsp. grain mustard
A small handful of flat parsley leaves only

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Method

Sauce Method

Start by making the sauce, soften the onion, garlic & thyme leaves with the butter in a heavy based pan until soft & translucent.
Add the mushrooms & continue cooking until all the juice evaporates.
Next, add the stock & Dijon mustard. Reduce until rich & glossy then fold through the crème fraiche.
Keep warm whilst you cook the steak strips.

Beef Method

Preheat a heavy based frying pan until it sizzles when you add a drop of oil.
Season the meat with sea salt & a few turns of black pepper just prior to cooking.
Sear the meat in the oil, don't overcrowd the cooking base, this is really important so the meat doesn't boil.
Cook over high heat turning the steak strips on all sides for 2 to 3 minutes in total.
Finish by adding the prepared sauce, grain mustard & chopped parsley, stirring thoroughly then remove immediately from the heat.
Serve with dumplings & buttered spinach.