Beef Stroganoff

• olive oil↗1 tbsp tbsp
• onion↗1

  sliced

• garlic↗1 clove of
• butter↗1 tbsp tbsp
• mushrooms↗250g/9oz g

  sliced

• plain flour↗1 tbsp tbsp
• steak fillet↗500g/1lb 2oz g

  sliced

• sour cream (crème fraîche)↗150g/5oz g
• English mustard↗1 tsp tsp
• beef stock↗100ml/3½fl oz ml
• parsley↗½ small pack of

  chopped

Step-by-step instructions

1. 1

   Heat 1 tbsp olive oil in a non‑stick skillet, then add the sliced onion and cook over medium heat until fully softened, about 15 minutes, adding a splash of water if it begins to stick.

2. 2

   Add the minced garlic clove and cook for another 2–3 minutes, then add 1 tbsp butter.

3. 3

   When the butter starts to bubble, add the 250 g sliced mushrooms and cook for about 5 minutes until they are fully softened.

4. 4

   Season everything well, then transfer to a plate.

5. 5

   Place 1 tbsp plain flour in a bowl, add a generous pinch of salt and pepper, then coat the 500 g sliced steak fillet in the seasoned flour.

6. 6

   Add the steak pieces to the skillet, adding a little oil if needed, and sauté for 3–4 minutes until nicely browned.

7. 7

   Return the onion and mushrooms to the pan. Whisk together 150 g sour cream (crème fraîche), 1 tsp English mustard and 100 ml beef stock, then stir into the skillet.

8. 8

   Cook over medium heat for about 5 minutes.

9. 9

   Sprinkle with chopped parsley and serve with pappardelle or rice.