Beef Stroganoff - Russian Main Course

Ingredients

  • 0.5 tbsp light olive oil
  • 1 piece Onion (large, finely sliced)
  • 3 piece Garlic (finely chopped)
  • 1 piece Beef stock cube
  • 2 tsp sweet smoked paprika
  • 1 tbsp Tomato purée
  • 400 g beef consommé (tinned, or beef stock)
  • 150 g chestnut mushrooms (thinly sliced)
  • 1 tbsp Dijon mustard
  • 2 piece rump steak (175g each, fat trimmed)
  • 60 g cornichons (sliced)
  • 75 ml crème fraîche (half-fat)
  • 2 tbsp Parsley (finely chopped)
  • 2 tbsp chervil (finely chopped)
  • 2 tbsp dried onion flakes (crispy fried onions)
  • 160 g Basmati rice (cooked, optional serving)

Instructions

  1. Heat olive oil in a large frying pan over low-medium heat. Add onion and cook for 10 minutes until softened and caramelised.

  2. Add garlic, cook gently for 2 minutes. Crumble in stock cube, stir in paprika and tomato purée, cook for 2 minutes.

  3. Add beef consommé, mushrooms and mustard. Bring to the boil, reduce heat, simmer 10-15 minutes until liquid halves.

  4. Flatten steaks between cling film to 5mm. Spray lightly with oil, season with salt and pepper.

  5. Heat griddle pan until smoking hot. Cook steaks 1 minute per side, rest aside.

  6. Stir cornichons, crème fraîche, parsley and chervil into sauce with resting juices. Adjust seasoning. Slice steak and add to sauce.

  7. Mix dried onion flakes with reserved parsley. Serve stroganoff sprinkled with onion-herb mix, with rice on the side.

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