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Beef stroganoff

Beef stroganoff

Create a classic beef stroganoff with steak and mushrooms for any tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or grain

Diet and additional info


Essential olive oil

Most likely probably the most broadly-used oil in cooking, essential olive oil is pressed from fresh olives. It’s…


Onions are endlessly versatile as well as an essential component in numerous recipes. Indigenous to Asia…

Garlic clove

Area of the lily, or alium, family, which onions will also be an associate, garlic clove is among the most…


Butter is created when lactic-acidity producing bacteria are put into cream and churned to create an…


The mushroom is really a fungus which will come in an array of types owed to 2 distinct…


Probably the most ubiquitous herbs in British cookery, parsley can also be famous European and…


Heat 1 tablespoons of essential olive oil inside a non-stick fry pan adding 1 sliced onion and prepare on the medium heat until completely softened, around 15 mins, adding just a little a little water whether it begins to stick.

Crush in 1 garlic clove clove and prepare for just two-3 mins more, adding 1 tablespoons of butter.

When the butter is foaming just a little, add 250g sliced mushrooms and prepare for approximately 5 mins until completely softened.

Season everything well, then tip onto a plate.

Tip 1 tablespoons of plain flour right into a bowl having a big pinch of pepper and salt, then toss 500g sliced fillet steak within the seasoned flour.

Add some steak pieces towards the pan, splashing inside a little oil when the pan looks dry, and fry for several-4 mins, until well coloured.

Tip the onions and mushrooms into the pan. Whisk 150g crme frache, 1 teaspoon British mustard and 100ml beef stock together, then stir in to the pan.

Prepare more than a medium heat for approximately 5 mins.

Scatter with a few chopped parsley, and serve with pappardelle or grain.

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