A creamy Russian beef stroganoff — strips of fillet steak with softened onions and mushrooms in a tangy mustard and crème fraîche sauce, perfect over rice or pasta.
- 1 tbls Olive Oil
- 1 Onions
- 1 clove Garlic
- 1 tbsp Butter
- 250g Mushrooms
- 500g Beef Fillet
- 1tbsp Plain Flour
- 150g Creme Fraiche
- 1 tbsp English Mustard
- 100ml Beef Stock
- Topping Parsley
Video
Preparation
- Heat the olive oil in a non-stick frying pan, add the sliced onion, and cook over medium heat until completely softened, about 15 minutes, adding a splash of water if it starts to stick. Crush in the garlic and cook for 2–3 minutes more, then add the butter. Once it's foaming, add the mushrooms and cook for about 5 minutes until softened. Season well and tip onto a plate.
- Tip the flour into a bowl with a big pinch of salt and pepper and toss the steak in it. Add the steak to the pan, with a splash of oil if it looks dry, and fry for 3–4 minutes until well coloured.
- Return the onions and mushrooms to the pan. Whisk the crème fraîche, mustard and beef stock together, pour in, and cook over medium heat for around 5 minutes.
- Scatter with parsley and serve with pappardelle or rice.
