Beef Stroganoff

Name: Beef Stroganoff
Total time: 900 s
Yield: 2 People
Cuisine: British
Ingredients: 1 x Steak; 2 Tablespoon Flour; 1 Dessert Spoon Dijon Mustard; Stock; Single Cream; 1 Onion Finely Sliced; 125 g Mushrooms Finely Sliced; Fresh parsley; 1 Clove Garlic; Butter

Lloyd David @lloyd

I usually slow cook this, but I wanted a quicker version that can be made on a week night. The quantities are a little vague, as this kind of recipe can be tweaked to make it just as you like it, so don't feel the need to use exact quantities. I think traditionally this calls for beef stock, but I only had chicken stock, and it still tasted good. I used sirloin steak this time, as that is what was on offer in my local supermarket, but you can use whatever cut you prefer. Serve with whatever you fancy, I prefer it with fluffy white rice.
Another bonus of this is that it is all cooked in one pan, which I just brought to the table to serve from directly.

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Ingredients

15 mins

2 People

1x Steak
2 TablespoonFlour
1Dessert Spoon Dijon Mustard
Stock
Single Cream
1Onion Finely Sliced
125 gMushrooms Finely Sliced
Fresh parsley
1 CloveGarlic
Butter

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Steps

15 mins

1

If you are making rice, I would suggest making that first, and leaving it to steam in the pan with the lid on while this cooks, so it is nice and fluffy.
2

Get your pan nice and hot, season and add the whole steak, and cook to your preference (it's going to go back in the sauce at the end, so bear that in mind when it comes to cooking) I went for medium rare, and made sure to spend a little longer rendering down the strip of fat on the side. Remove this from the pan, and wrap in foil to rest.
3

Turn down the heat slightly, and add the butter to the pan. You want to be generous with the butter, so use 20-30g. Swirl it around to pick up all the beef flavour from the steak. Add in the onions and garlic, the pan will still be hot from the steak, so the onions will need continuous stirring, but should soften in around a minute or less.
4

Add the sliced mushrooms, these will soak up all the cooking juices, so keep an eye on them, and watch to make sure they pan doesn't get too dry. Cook them for a minute or so, then add the stock. Add enough that it is a loose consistency, but not so much that it will take forever to reduce down. Add a generous dollop of cream, and sprinkle over the flour, and add the Dijon Mustard.
5

Loosely chop your fresh parsley, and add 3/4 at this stage. Give everything a stir, and give it a taste to make sure it is how you want. If not, now is the perfect time to add a little of something else to get it just right.
6

Depending on how much stock you added this might vary, but around 10 minutes of simmering is usually enough to reduce it down to a nice consistency. Now add the steak back in, as well as any juices while it has been resting. Give it a good stir, and serve immediately, and garnish with the remaining parsley.