Beef Strogonoff

 Super rich and tasty 

Note that the sauce can be made a day in advance. Then just cook steak, rest it and slice before adding brandy to pan to reduce then add sauce to reheat before adding meat at last minute and serve with boiled rice and choice of veg

Serves 4

1 large or 2 medium onions

3 cloves garlic

500g mushrooms

Handful of fresh flat-leaf parsley

700g rump steaks whole 

1  1/2 tbsp  paprika

olive oil

25g  butter  

small glass of brandy

150ml sour cream or creme fraiche 

2 tsp Dijon mustard 

1 tbsp Worcestershire sauce 

2 tbsp cornichons chopped to chunks

Method:

 Peel and finely slice the onion. Crush or finely chop the garlic. Slice up the mushrooms. Finely chop the parsley. Assemble all on a board.

On a separate board, lightly bash the steak between 2 sheets of clingfilm to tenderise and make even thickness.

Mix the paprika and a pinch of sea salt and black pepper together with an tbsp oil and coat the beef sit to one side. 

In a large frying pan over a medium-low heat, fry the onion in a little oil until softened. Turn up the heat and add the mushrooms sautéing until they have a  golden brown tinge then add the garlic and butter and stir to cook through. Stir in the crème fraiche, mustard, Worcestershire sauce  and cornichons, season to taste and tip into a bowl.

When ready to eat heat a dry frying pan until searing hot then place steak in pan for 2-3 mins each side and don’t touch in between - it will get a nice crust. 

Remove steak and let rest for a min or two before slicing. 

If using brandy pour into the hot steak frying pan and heat until evaporates.

Stir in the mushroom sauce and warm through. Season to taste. Sprinkle with parsley and lay in the steak but don’t heat too much as will broil the meat .

Serve immediately (do not reheat or steak will over cook) with rice and green veg. 

Enjoy! 

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