Beef Stroganoff. Serves 4
When I was first introduced to a proper Beef Stroganoff, I was around 20, living in London and trying out all new tastes. This relatively easy but delicious dish takes around 10 minutes to prepare and cooks within 35 minutes so you can sit down within 45 minutes. Its good for a special family meal or a mid-week informal dinner with friends.
The version below is a Kosher version keeping all the flavour!
Ingredients
· 1 tbsp olive oil
· 1 onion, diced.
· 2 cloves of garlic
· 250g mushrooms, sliced.
· 1 tbsp corn flour/ gluten free or plain flour
· 500g good steak sliced.
· 150g Plant based cream.
· 1 tsp English mustard
· 75ml beef stock
· ½ small pack of parsley, chopped
· I tablespoon Tomor
· 25 ml white wine (sweet is best)
· ½ teaspoon paprika
· 1 bay leaf
· ½ teaspoon salt ½ teaspoon black pepper
Method
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.
Crush in garlic cloves and bay leaf cook for 2-3 mins more, then add 1 tbsp
tomor.
Once the tomor is foaming a little, add 250g sliced mushrooms and cook for
around 5 mins until completely softened.
Season everything well, then remove the onions and mushrooms place them
in a bowl and set aside.
Place flour into plastic bag with a salt and pepper, paprika then toss sliced
steak in the seasoned flour shake till everything is well covered and
seasoned.
Add the steak pieces to the pan, splashing in a little oil if the pan looks dry,
and fry for 3-4 mins, on a medium heat until well coloured.
Put the onions and mushrooms back into the pan. Whisk the plant cream, the
English mustard and beef stock and wine together, then stir into the pan.
Cook over a low to medium heat for around 5 mins.
Scatter with the chopped parsley and serve on a bed of pappardelle or rice
with a glass of wine and enjoy!