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A plate of beef stroganoff over pappardelle pasta

Beef stroganoff

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A star rating of 4.8 out of 5.184 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.

Nutrition: Per serving
NutrientUnit
kcal438
fat31g
saturates17g
carbs8g
sugars3g
fibre2g
protein30g
salt0.5g
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Ingredients

  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 clove of garlic
  • 1 tbsp butter
  • 250g mushrooms, sliced
  • 1 tbsp plain flour
  • 500g fillet steak, sliced
  • 150g crème fraîche
  • 1 tsp English mustard
  • 100ml beef stock
  • ½ small pack of parsley, chopped

Method

  • STEP 1

    Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.

  • STEP 2

    Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.

  • STEP 3

    Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.

  • STEP 4

    Season everything well, then tip onto a plate.

  • STEP 5

    Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.

  • STEP 6

    Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.

  • STEP 7

    Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.

  • STEP 8

    Cook over a medium heat for around 5 mins.

  • STEP 9

    Scatter with some chopped parsley, and serve with pappardelle or rice.

RECIPE TIPS
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A star rating of 4.8 out of 5.184 ratings
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