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
Contains alcohol
Ultimate version
Seared beef fillet flamed with brandy, finished with crème fraîche, wild mushrooms and fresh dill.
Per serving£11.00
Total cost£22.00
Time40 min
Ingredients for 2
- Stroganoff
- 350 g beef fillet , cut into thick strips
- 1 banana shallot , finely sliced
- 200 g mixed wild mushrooms , torn
- 50 ml brandy
- 1 tbsp wholegrain mustard
- 200 ml crème fraîche
- 40 g cultured butter
- 10 g fresh dill , chopped
- 1 tsp sweet smoked paprika
- To serve
- 200 g pappardelle
- flaky sea salt and black pepper , to taste
Method
- Pat the fillet strips dry, season and sear in foaming butter for 1 minute until caramelised, then rest.
- Soften the shallot in the same pan, add the wild mushrooms and fry until golden and nutty.
- Pour in the brandy and carefully flame to burn off the alcohol, then add the paprika.
- Stir in the wholegrain mustard and crème fraîche and simmer gently to a coating consistency.
- Return the beef and resting juices, fold through most of the dill and warm without boiling.
- Serve over pappardelle, scattered with the remaining dill and a little extra pepper.
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.
