Beef stroganoff
A rich, creamy beef stroganoff with tender seared beef, sautéed onions and mushrooms, finished with mustard and crème fraîche — comforting and ready in about 30 minutes.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 1 tbsp olive oil
- 1 pcs onion
- 1 pcs garlic clove
- 1 tbsp butter
- 250 g mushrooms
- 500 g beef fillet
- 1 tbsp plain flour
- 150 g crème fraîche
- 1 tbsp English mustard
- 100 ml beef stock
- parsley (topping)
Directions
- Heat the olive oil in a non-stick frying pan then add the sliced onion and cook on a medium heat until completely softened, about 15 minutes, adding a little splash of water if they start to stick.
- Crush in the garlic and cook for a further 2–3 minutes, then add the butter.
- Once the butter is foaming a little, add the mushrooms and cook for around 5 minutes until softened; season well, then tip onto a plate.
- Put the flour in a bowl with a big pinch of salt and pepper and toss the steak in the seasoned flour.
- Add the steak pieces to the pan (add a little oil if the pan is dry) and fry for 3–4 minutes until well coloured.
- Tip the onions and mushrooms back into the pan.
- Whisk the crème fraîche, mustard and beef stock together and pour into the pan; cook over medium heat for around 5 minutes.
- Scatter with parsley and serve with pappardelle or rice.