Beef Stroganoff

This is another old fashioned, rather 70’s dish, which although sounds kitsch is a true classic.  It originates from 19^th Century Russia and is traditionally served with shoestring fries.

This is a super speedy supper dish, and is rich, velvety and delicious.  Both Alex and my Daddy love this dish, so I certainly hope the men in your life love it also…..

It is very important to use fillet steak as it is cooked very quickly, so you need a lean and tender piece of meat.  As a general rule the leaner the meat, the quicker you should cook it on a high heat; and the fattier the meat, the more slowly and gently you should cook it.

Here’s what I used for the two of us:

1 medium sized fillet steak

1 medium onion, sliced thinly

1 small packet of chestnut mushrooms, cleaned and sliced thinly

2 tsp Dijon mustard

1 tsp tomato puree

1 tsp of corn flour

1 small pot of ½ fat crème fraiche

Juice of ½ a lemon

½ a mug of rice

First of all put the rice in a pot, with double the amount of cold water.  Add a pinch of salt, and bring to the boil.  When it is boiling move to the smallest ring on the hob, and turn to the lowest setting.  Put the timer on for 20 minutes, and go away and relax.

Thinly slice the steak, and flash fry for a matter of seconds - you only want to sear the meat.  Take out of the pan, and keep warm.

When you come back fry the onions and mushrooms gently.  Traditionally butter is used, but I prefer to use olive oil.

Add the mustard and tomato puree, and fry off.  Then sprinkle with flour, and then add the crème fraiche, lemon juice.  Taste for seasoning, add salt and pepper if necessary. 

Add steak to sauce and warm through.

Serve with rice and sprinkling of parsley….

…..and of course with love…xoxo