I'd eaten Stroganoff many times but never made it myself, so this was a first for me. I'd stocked up with tasty treats from the butcher at the weekend including some diced beef, which was bought with something like this in mind. It was really straightforward to make and very tasty, even if I do say so myself! I made a couple of twists on the "usual" recipe for this, I hope you decide to try it.
The Recipe Ingredients Serves 2
1 tbsp garlic infused olive oil
1 shallot finely sliced
1 clove of garlic finely chopped
1 tbsp butter
1 punnet of Chestnut Mushrooms
1 tbsp plain flour
250g diced topside or sirloin
150g Greek natural yoghurt
1 tsp Dijon mustard
100ml beef stock (using a stock cube)
Parsley to decorate (optional)
Heat the oil in a pan and add the shallot, cook on a low heat for 5-10 mins till completely softened. You can always add a splash of water if it starts to catch.
Add the garlic and cook for a further 2 mins then add in the butter.
Once the butter starts to bubble add the mushrooms and cook for 5 mins till softened. Season well and then tip out onto a plate and set aside.
In a mixing bowl put the flour and season with salt & pepper, then toss the diced steak into the flour so it's all coated.
Add the coated steak pieces to the pan (add a little more oil if you think it looks too dry) and fry for 3-4 mins till the meat is browned
Tip the mushrooms and shallot mixture back into the pan and stir together.
In a jug, whisk together the beef stock with the mustard and yoghurt and then add to the pan and stir together. Simmer for 10 mins until it thickens.
Serve with rice or flat pasta (whichever is your preference) and decorate with parsley (optional)