A scrumptious winter favourite, perfect for the whole family.
Tender, succulent strips of beef in a creamy mushroom sauce. This recipe includes grated mushrooms, which melt and hide in the sauce making it safer and easier for little ones to enjoy.
Serves 2 adults and 2 littles
Prep and cook 15 minutes
- 200g (7oz) pasta of your choice*
- 1 small brown onion, peeled
- 200g (7oz) chestnut mushrooms
- 1½ tbsp garlic-infused oil
- 1 low-salt beef stock cube*
- 300–400g (10½–14oz) sirloin steak
- 1 tbsp cornflour (cornstarch)
- 200ml (7fl oz) crème fraîche*
- 1 tsp Dijon mustard*
- a small bunch of fresh flat-leaf parsley, chopped, to serve
- freshly ground black pepper
Set a large pan of water on the hob, bring to the boil, and get the pasta on to cook according to the packet instructions.
Quickly start on the sauce. Using a box grater, grate the onion and mushrooms, discarding the central stalks. Add the veg pulp to a large frying pan with 1 teaspoon of the garlic oil. Stir and sauté over a medium-high heat for 3–4 minutes until the veg is softened. Crumble in the stock cube and add a touch of black pepper.
Meanwhile, trim off the excess fat from the side of the steak and slice it into 1.5cm (5/8in) wide strips. Add to a bowl with the cornflour and toss so that all sides of the meat are coated in flour.
Once the veg is soft, use a spatula to push the onion and mushrooms into a small mound on one side of the pan. Move the base of the pan so that where the veg is sitting is no longer over direct contact with the heat below. Add the remaining oil to the empty side of the pan, then scatter in the beef in an even layer. Fry for 2 minutes, flip and fry again for a further 2 minutes until browned and just cooked – be careful not to overcook the beef which will make it chewy.
Add the crème fraîche and Dijon mustard to the pan, along with one ladle of the pasta cooking water, and stir to combine everything.
Strain the pasta, reserving a touch of the water, and add the pasta to the pan. Stir well, and if it feels too thick, add a touch more of the pasta cooking water to loosen the sauce. Serve immediately with a scattering of chopped parsley.
Love your leftovers Stroganoff is best eaten fresh from the pan. However, leftovers will keep for 2 days in the fridge. Reheat with a splash of extra milk in a frying pan or in the microwave until bubbling and piping hot throughout, but be careful not to overcook the beef.
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