Mains
Indian
IndianBeef Stroganoff
A creamy Russian-inspired beef and mushroom dish served over rice or pasta. The tiers move from quick-fried mince to seared fillet steak with brandy and crème fraîche.
Nut-free
Better version
Strips of rump steak, chestnut mushrooms and a mustard-spiked crème fraîche sauce.
Per serving£4.75
Total cost£9.50
Time35 min
Ingredients for 2
- 300 g rump steak , cut into thin strips
- 1 onion , finely sliced
- 200 g chestnut mushrooms , sliced
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 200 ml beef stock
- 150 ml crème fraîche
- 25 g butter
- salt and pepper , to taste
- To serve
- 200 g tagliatelle
Method
- Season the steak strips and sear in batches in the hot butter, then set aside.
- Fry the onion until golden, add the mushrooms and smoked paprika and cook until coloured.
- Pour in the beef stock and let it reduce by half.
- Stir in the Dijon mustard and crème fraîche, then return the beef and any juices.
- Warm through for 2 minutes without boiling and season to taste.
- Serve over freshly cooked tagliatelle.
Equipment
The three ways, side by side
Budget
Beef mince, button mushrooms and a soured cream pot for a quick midweek version.
Better
Strips of rump steak, chestnut mushrooms and a mustard-spiked crème fraîche sauce.
Ultimate
Seared beef fillet flamed with brandy, finished with crème fraîche, wild mushrooms and fresh dill.
