Beef stroganoff

Polish

Main

586

Calories

9 g

Carbs

44 g

Fat

37 g

Protein

Beef stroganoff

Method

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 seasoned flour. Add the steak pieces to the pan, splashing in a little oil if the pan looks particularly 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 pappardelle or rice.

Ingredients

Olive Oil

Olive Oil

1 tbls

Butter

Butter

1 tbsp

Mushrooms

Mushrooms

250g

Beef Fillet

Beef Fillet

500g

Plain Flour

Plain Flour

1tbsp

Creme Fraiche

Creme Fraiche

150g

English Mustard

English Mustard

1 tbsp

Beef Stock

Beef Stock

100ml

Parsley

Parsley

Topping

Garlic Clove

Garlic Clove

1 clove

Onion

Onion

1

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