Beef Stroganoff

Ingredients

• 2 tbspolive oil, 1 tbsp for the onion, 1 tbsp for the beef
• 1onion, thinly sliced
• 1 clovegarlic, crushed
• 1 tbspbutter
• 9 ozmushrooms, sliced
• 1 1/8 lbbeef fillet, cut into thin strips
• 1 tbspall-purpose flour, for dredging beef
• 2/3 cupcrème fraîche
• 1 tbspEnglish mustard
• 0.4 cupbeef stock
• parsley, fresh, chopped, to garnish
• salt, to taste
• black pepper, to taste

Method

1. 1

   Heat 1 tbsp of the olive oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring now and then, until completely soft and pale gold, about 15 minutes. Add a splash of water if it starts to stick.

2. 2

   Stir in the garlic and cook for 2 minutes. Add the butter, and when it foams, add the mushrooms and cook for 5 minutes, until soft and their juices have cooked away. Season with salt and pepper and tip everything onto a plate.

3. 3

   Whisk the crème fraîche, mustard and beef stock together in a measuring cup. The beef only takes 4 minutes, so the sauce has to be ready before it goes in.

4. 4

   Toss the beef strips with the flour and a big pinch of salt and pepper. Heat the rest of the oil in the empty pan over high heat and fry the beef for 3 to 4 minutes, turning once, until browned outside and still pink inside — in two batches if the pan is crowded, or it steams instead of browning. Add it to the plate with the mushrooms.

5. 5

   Turn the heat to medium, pour the sauce into the pan and scrape up the browned bits. Simmer for 2 to 3 minutes until slightly thickened, then return the beef, onion and mushrooms with their juices and warm through for 1 minute.

6. 6

   Scatter with parsley and serve over pappardelle or rice.

Nutrition per serving