• STEP 1

    Freeze the beef for 45 mins before you begin, slice as thinly as you can, then season.

  • STEP 2

    In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Boil the pasta.

  • STEP 3

    Add the remaining butter and oil to the pan and soften the shallots for a few mins. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 mins until thickened, then stir in the mustard, purée, crème fraîche and seasoning. Bubble for 1 min more, then return the beef and mushrooms to the pan.

  • STEP 4

    Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.


Follow recipe up to the end

of stage 2, but instead of pasta, boil 300g basmati

rice. Soften the shallots in butter, then stir in 2 tbsp

curry paste, the tomato purée and flour, then fry for

1 min. Add stock and bubble as before, then stir in

crème fraîche or use natural yogurt instead. Serve

with rice, and scatter with chopped coriander.

Recipe from Good Food magazine, January 2009


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