Beef Strogonoff

 

Serves 4

1 onion

1 clove of garlic

2 handfuls of mushrooms

Handful of fresh flat-leaf parsley

500g fillet steak

1 tbsp  paprika

olive oil

(Optional 1 knob of unsalted butter and small glass of brandy)

50ml sour cream or creme fraiche 

Method:

 Peel and finely chop the onion and garlic. Clean and tear the mushrooms. Finely chop the parsley.

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 and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then stir in the creme fraiche and tip into a bowl.

When ready to eat heat a dry frying pan until searing hot then place steak in pan for 2 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 hot 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! 

1.