Beef Stroganoff

Method5 steps · about 45 min

1. 1

   Step 1: Peel and slice the onion (1). Heat the tablespoon olive oil (1) in a non-stick frying pan and cook all the onion over medium heat for about 15 minutes, until fully softened. Add a splash of conditional water only if it sticks. Peel and crush the garlic (1) into the onion, cook for a further 2–3 minutes, then add the tablespoon butter (1 tbsp).

   Soften onion before garlic and butter · 15 minUses 1 tbls Olive Oil · 1 onion, peeled and sliced now · A splash of water only if the onion starts to stick · 1 garlic clove, peeled and crushed now · 1 tbsp Butter

2. 2

   Step 2: Clean and slice the mushrooms (250 g). Once the butter foams, add all the mushrooms and cook for about five minutes until fully softened. Season the cooked onion-and-mushroom mixture with vegetable salt and black pepper, then lift all of it onto a plate.

   Soften mushrooms · 5 minUses All the cooked onion, garlic and butter · 250 g mushrooms, cleaned and sliced now · Salt for seasoning the cooked onion and mushrooms, to taste · Black pepper for seasoning the cooked onion and mushrooms, to taste

3. 3

   Step 3: Cut the beef fillet (500 g fillet) into pieces. Put all the flour (1tbsp) in a bowl with the separate big pinches of coating salt and black pepper, then toss all the beef in that flour mixture. Add a little conditional extra oil to the pan only if it looks dry. Fry the coated beef for 3–4 minutes until well coloured.

   Sear flour-coated fillet · 4 minUses 1tbsp Plain Flour · A big pinch salt for the beef coating flour · A big pinch black pepper for the beef coating flour · 500 g fillet, cut into pieces now · A little additional olive oil only if the beef pan is dry

4. 4

   Step 4: Return all the cooked onion and mushrooms to the pan with the beef. In a bowl, whisk all the crème fraîche, English mustard (1 tbsp) and stock together, then pour this mixture into the pan.

   Uses All the seared beef · All the cooked vegetables · 150g Creme Fraiche · 1 tbsp English Mustard · 100ml Beef Stock

5. 5

   Step 5: Cook the complete mixture over medium heat at a gentle simmer for about five minutes, until the sauce is hot and the coated beef is cooked through. Wash and chop the parsley and scatter it over the stroganoff. Serve in four portions with the separately prepared hot rice.

   Heat stroganoff in sauce · 5 minUses The complete stroganoff mixture · Fresh parsley, washed and chopped now for topping · Cooked rice, as needed to serve four