Beef Stroganoff is perfect for a mid-week dinner; it's quick to make and a real family favourite. Serve with creamy mashed potato and a sprinkle of finely chopped fresh parsley - delicious!
- Prep Time: 20m
- Cooking Time: 30m
- Passive Time: 0m
- 550gm Porterhouse Steak
- 20gm Gwydir Grove Extra Virgin Olive Oil
- 3gm Olsson's Sea Salt Flakes
- 1gm Black Pepper, ground
- 90gm White Wine
- 250gm Brown Onion, sliced
- 15gm La Chinata Sweet Smoked Paprika
- 20gm Tomato Puree
- 20gm Tracklements Smooth Dijon Mustard
- 25gm Beef Stock Gel
- 450gm Brown Cup Mushrooms, quartered
- 125gm Crème Fraîche
- Trim any excess fat from the steak and, in a bowl, coat and season both sides of the steak with half the olive oil and half the salt and pepper.
- Cover the bowl and allow the steaks to come up to room temperature for 30 minutes.
- Cook the steaks over a high heat in a dry pan until just cooked through (medium) - ideally use the same pan you're going to cook the rest of the stroganoff in so you start to build flavours. Remove the steaks from the pan and allow them to rest, covered with foil and a clean tea towel.
- Reduce the heat to medium and cook the onions in the remaining olive oil, salt and pepper for around 7 minutes until they begin to soften and turn translucent. Keep the lid on the pan to maintain moisture and stir regularly to ensure they cook evenly.
- Add the paprika and tomato puree and cook for a further 2 minutes - until the puree and paprika begin to caramelise on the bottom of the pan.
- Deglaze the pan with the white wine, reduce the heat to low and add the mushrooms, mustard and stock gel. Cook for 15 minutes to allow mushrooms to soften and release their juices, stirring occasionally.
- Slice the steak into thin (5mm) slices and then cut each slice into bite-sized pieces.
- Add the steak pieces (and any juices that were released during resting and cutting) back in to the pan and warm through for 1 minute.
- Turn off the heat, add the crème fraîche and stir through until it's fully combined.
- Serve on a bed of creamy mashed potato and garnish with some finely chopped fresh parsley.
This recipe is all about the beef, so buy the best steak you can afford and don't over cook it; every single piece of steak is different, so you can't cook by time alone. Instead, repeatedly test how firm the steak feels while it's cooking with a set of tongs - the firmer it feels, the more cooked through it will be. If you decide not to use porterhouse steak, avoid cuts that can be tough (like rump).