Name: Beef Stroganoff
Total time: 45 min
Ingredients: 1 tbsp olive oil; 1 onion, sliced; 1 clove of garlic; 1 tbsp butter; 250g mushrooms, sliced; 1 tbsp plain flour; 500g fillet steak, sliced; 150g crème fraîche; 1 tsp English mustard; 100ml beef stock; ½ small pack of parsley chopped

Beef Stroganoff

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Beef Stroganoff

Beef Stroganoff is a classic dish that originated in Russia but has since become a popular dinner recipe around the world. It typically consists of tender strips of beef cooked in a creamy sauce with onions, mushrooms, and a touch of mustard. Served over pappardelle or rice, this hearty and flavorful meal is perfect for any occasion, whether it's a cozy night in or a special dinner party. With the step-by-step instructions above, you can easily recreate this delicious dish in the comfort of your kitchen.

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Total Time 45 mins

Course Dinner

Servings

Calories 438 kcal

Ingredients

1 tbsp olive oil
1 onion, sliced
1 clove of garlic
1 tbsp butter
250g mushrooms, sliced
1 tbsp plain flour
500g fillet steak, sliced
150g crème fraîche
1 tsp English mustard
100ml beef stock
½ small pack of parsley chopped

Instructions

Begin by heating 1 tablespoon of olive oil in a non-stick frying pan. Add 1 sliced onion and cook over medium heat for about 15 minutes, or until it becomes completely soft. If the onion starts to stick, add a little splash of water.
Crush in 1 garlic clove and cook for another 2-3 minutes. Then, add 1 tablespoon of butter.
Once the butter starts to foam, add 250g of sliced mushrooms. Cook for about 5 minutes, or until the mushrooms are completely softened.
Season the onion and mushroom mixture well with salt and pepper. Then, transfer it onto a plate.
Take a bowl and add 1 tablespoon of plain flour along with a big pinch of salt and pepper. Toss 500g of sliced fillet steak in the seasoned flour.
Add the coated steak pieces to the frying pan. If the pan looks dry, add a little oil. Fry for about 3-4 minutes or until the steak is well-colored.
Return the onion and mushroom mixture to the pan. In a separate bowl, whisk 150g of crème fraîche, 1 teaspoon of English mustard, and 100ml of beef stock together. Add this mixture to the pan.
Cook everything together over medium heat for about 5 minutes.
Finally, scatter some chopped parsley over the dish and serve it with pappardelle or rice.