Beef Stroganoff

Ingredients

• 1 tbspolive oil
• 1onion, thinly sliced
• 1 clovegarlic
• 1 tbspbutter
• 250 gmushrooms, sliced
• 500 gbeef fillet, cut into thin strips
• 1 tbspall-purpose flour, for dredging beef
• 150 gcrème fraîche
• 1 tbspenglish mustard
• 100 mlbeef stock
• parsley, fresh, chopped, to garnish
• salt, to taste
• black pepper, to taste

Method

1. 1

   Heat olive oil in a non-stick frying pan over medium heat. Add the sliced onion and cook until completely softened, about 15 minutes, adding a splash of water if it starts to stick.

2. 2

   Crush in the garlic and cook for 2–3 minutes. Add the butter, then once foaming, add the mushrooms and cook for 5 minutes until completely soft. Season well and tip the mixture onto a plate.

3. 3

   Toss the beef strips in the flour with a big pinch of salt and pepper. Add a little oil to the empty pan over high heat and fry the beef for 3–4 minutes, turning once, until well coloured — work in two batches if the pan looks crowded, or the beef will steam instead of brown.

4. 4

   Return the onion and mushrooms to the pan. Whisk together the crème fraîche, mustard, and beef stock and pour over. Cook over medium heat for about 5 minutes until the sauce is heated through and slightly thickened.

5. 5

   Scatter with fresh parsley and serve over pappardelle or rice.