Stroganoff – fun to say, fun to eat. Happy Friday!
This is actually my mums recipe, thanks mum! I like it because unlike some other stroganoff recipes it uses no flour so is nice and light.
Have it with soft fluffy rice or fresh tagliatelle, or just on its own if you’re wanting to be ~carb free~ (who wants that?)
1 small pack mushrooms (closed cup or button)
1 medium onion
2 rump steaks, finely sliced into strips
3-4 tablespoons creme fraiche
1/2 teaspoon mustard
Lots of black pepper to taste
Olive oil for frying
1. Finely slice the mushrooms and the onions and soften gently in a pan with some olive oil. Set aside in some foil to keep warm.
2. Turn the heat up and sear the steak briefly so all the edges are browned. You don’t want to overcook the meat at this stage or it will be tough, so undercook as much as you like as long as the surfaces are sealed. Seriously even if you like your steak well done you will regret overcooking the beef at this stage. Be careful.
3. Add mushrooms and onions back to the pan and stir in the creme fraiche to make the sauce. Add mustard, paprika and plenty black pepper.
4. Sprinkle with finely chopped spring onions to serve, and enjoy!