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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

Components

Probably the most extensively-used oil in cooking, olive oil is pressed from fresh olives. It’s…

Onions are endlessly versatile and an vital ingredient in many recipes. Native to Asia…

Component of the lily, or alium, loved ones, of which onions are also a member, garlic is 1 of the most…

Butter is produced when lactic-acid generating bacteria are extra to cream and churned to make an…

The mushroom is a fungus which comes in a wide selection of varieties that belong to two distinct…

1 of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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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