INGREDIENTS 1 tbsp olive oil 1 onion ,sliced 1 clove of garlic 1 tbsp butter 250g mushrooms, sliced 500g fillet steak, sliced 1 tbsp plain flour 150g crème fraîche 1 tsp English mustard 100ml beef stock ½ small pack of parsley, chopped Heat the olive oil in a non-stick frying pan then add the sliced onion and cook on a medium heat until completely softened, so around 15 mins, adding a little splash of water if they start to stick at all. Crush in the garlic and cook for a 2-3 mins further, then add the butter. Once the butter is foaming a little, add the mushrooms and cook for around 5 mins until completely softened. Season everything well, then tip onto a plate. Tip the flour into a bowl with a big pinch of salt and pepper, then toss the steak in the sea- soned flour. Add the steak pieces to the pan, splashing in a little oil if the pan looks particu- larly dry, and fry for 3-4 mins, until well coloured. Tip the onions and mushrooms back into the pan. Whisk the crème fraîche, mustard and beef stock together, then pour into the pan. Cook over a medium heat for around 5 mins. Scatter with parsley, then serve with pappar- delle or rice. BEEF STROGANOFF Wholesome and hearty. Although it derives its name from the influential Stroganov family in Russia and you can find variants in fancy restaurants, it still tastes like a no-fuss dish you’d make on a Sunday evening. prep time: 10 mins cook time: 30 mins serves: 4
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INGREDIENTS
1 tbsp olive oil1 onion ,sliced1 clove of garlic1 tbsp butter250g mushrooms, sliced500g fillet steak, sliced1 tbsp plain flour150g crème fraîche1 tsp English mustard100ml beef stock½ small pack of parsley, chopped
Heat the olive oil in a non-stick frying pan then add the sliced onion and cook on a medium heat until completely softened, so around 15 mins, adding a little splash of water if they
start to stick at all. Crush in the garlic and cook for a 2-3 mins further, then add the butter. Once the butter is foaming a little, add the
mushrooms and cook for around 5 mins until completely softened. Season everything well,
then tip onto a plate.
Tip the flour into a bowl with a big pinch of salt and pepper, then toss the steak in the sea-soned flour. Add the steak pieces to the pan,
splashing in a little oil if the pan looks particu-larly dry, and fry for 3-4 mins, until well
coloured. Tip the onions and mushrooms back into the pan. Whisk the crème fraîche, mustard and beef stock together, then pour into the pan.
Cook over a medium heat for around 5 mins. Scatter with parsley, then serve with pappar-
delle or rice.
BEEF STROGANOFFWholesome and hearty. Although it derives its name from the influential Stroganov family in Russia and you
can find variants in fancy restaurants, it still tastes like a no-fuss dish you’d make on a Sunday evening.
prep time: 10 mins cook time: 30 mins serves: 4
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