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Stroganoff sauce

Posted in : recipes on by : Danielle

Stroganoff sauce

Make a traditional beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice

Nutrition and added data

Nutrition: Per serving

  • kcal 438
  • excess fat 31g
  • saturates 17g
  • carbs 8g
  • sugars 3g
  • fibre 2g
  • protein 30g
  • salt .5g


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Heat one tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until fully softened, close to 15 mins, adding a minor splash of water if it begins to stick.

Crush in 1 garlic clove and cook for 2-3 mins much more, then add 1 tbsp butter.

When the butter is foaming a tiny, add 250g sliced mushrooms and cook for all around five mins until finally entirely softened.

Season everything effectively, then tip onto a plate.

Tip one tbsp plain flour into a bowl with a huge pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.

Add the steak pieces to the pan, splashing in a little oil if the pan seems dry, and fry for three-four mins, until finally nicely coloured.

Tip the onions and mushrooms back into the pan. Whisk 150g crme frache, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.

Cook above a medium heat for all around five mins.

Scatter with some chopped parsley, and serve with pappardelle or rice.

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