I’d always thought beef stroganoff was a long slow cook. How wrong could I have been. Start to finish this dish takes little more than 30 minutes and with a different take on the spices from your traditional mustard it’s a real winner for family or friends.
Have a look at Jack’s Meat Shack ‘Meat dust’ if you want a ready made, tasty and healthy spice mix that goes on almost anything. Otherwise go for a simple mix of smoked paprika, hot paprika and cayenne pepper.
If you’re looking for a vegetarian option just take the steaks out. It’s still delicious. You could probably add a few mushrooms too.
what you’ll need
Equipment: large saucepan, frying pan.
beef stroganoff: serves 6
- 2 beef rump steaks, sliced
- 50g butter
- 1 onions, finely diced
- 3 garlic cloves, crushed and diced
- 250g white button mushrooms, either whole or if large cut into quarters
- 100g chestnuts mushrooms, sliced
- 3 tsp meat dust (Jack’s Meat Shack) or
- 1 tsp smoked paprika, 1 tsp paprika, 1 tsp cayenne pepper
- 250ml vegetable stock
- 150g creme fraiche
Melt 20g butter over a medium heat in a large sauce pan. Throw in the onion, season and cook for about 5 minutes, stirring occasionally till softened and slightly translucent.
Add the garlic and whichever spices you choose and fry for a couple more minutes.
Increase the heat slightly and toss in the mushrooms. Continue to fry for a further 10 minutes.
Pour in the stock and bring to the boil. Turn down and simmer for 5 minutes to reduce and slightly thicken.
Remove from the heat and stir through the creme fraiche. Set aside. If you want a vegetarian dish you can eat at this point with rice or pasta. It’s still delicious.
Season your sliced steak. In a separate frying pan over a high heat, melt 30g butter and then throw in the steak slices. Fry for 2-3 minutes, stirring regularly, until they’re nicely browned.
Add your steak slices to the reserved mushroom sauce and reheat if necessary.
Serve with rice or pasta.1