30 August, 2019
Stroganoff saucePosted in : recipes on by : Danielle
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.