Beef Stroganoff
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Ingredients
- 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
Instructions
- Warm the olive oil in a non-stick pan and cook the sliced onion over medium heat until completely soft, about 15 minutes. Add a splash of water if it starts to catch.
- Crush in the garlic and cook 2–3 minutes more, then stir in the butter. Once it foams, add the mushrooms and cook about 5 minutes, until soft. Season well, then tip everything onto a plate.
- Season the flour with salt and pepper and toss the sliced beef to coat. Fry it in the same pan — add a little oil if the pan looks dry — for 3–4 minutes, until well browned.
- Return the onions and mushrooms to the pan. Whisk the crème fraîche, mustard, and stock together, pour it in, and simmer over medium heat for about 5 minutes.
- Scatter with parsley and serve over pappardelle or rice.
Adapted from TheMealDB and rewritten in our own words.