This Beef Stroganoff recipe is quick and easy, ideal for mid-week cooking.

Serves 4

Ingredients

• 450g round steak, sliced into thin strips
• A small knob of butter
• 1 tblsp vegetable oil
• 1 onion, finely chopped
• 2 tblsp flour
• 2 tblsp paprika
• 250g field mushrooms, sliced
• 200ml beef stock
• 2 tblsp white wine vinegar
• 250ml carton of Crème Fraiche
• 1 tsp Dijon mustard
• Garnish with snipped chives and sprinkling of paprika
• Serve with long grain rice or papperdelle pasta

Method

1. Put the sliced beef into a bowl with the paprika, flour, salt and pepper. Toss to evenly coat the beef.
2. Melt the butter together with the oil in a large frying pan over a high heat.  Once sizzling add the beef to the pan and cook until brown. You may have to do this in batches to avoid over-crowding the pan.
3. Once all the meat is cooked add the onions and fry for a few minutes until soft and beginning to brown slightly, followed by the mushrooms which just need 2 minutes of stif-frying. Pour in the stock and vinegar, bring to the boil then reduce the heat and simmer for 5 minutes.
4. Stir through the crème fraiche and Dijon mustard and cook for 1 minute, don’t let it boil. Taste, season, garnish and serve the beef stroganoff with rice or papperdelle pasta.

You might enjoy these recipes also: Beef and Guinness Stew and Mid Week Lamb Curry