Stroganoff

Serves 4

1 tbsp olive oil 

1 onion, sliced 

1 clove of garlic 

1 tbsp butter 

250 g mushrooms, sliced 

1 tbsp plain flour 

500 g fillet steak, sliced 

150 g crème fraîche 

1 tsp English mustard 

100 ml Beef Bone Stock

½ small pack of parsley, chopped

Method

Heat 1 tablespoon of olive oil in a non-stick frying pan and add a sliced onion. Cook it on medium heat for about 15 minutes until it's completely softened, adding a splash of water if needed.

Then, crush in a garlic clove and cook for an additional 2-3 minutes before adding 1 tablespoon of butter. Once the butter foams, add 250 grams of sliced mushrooms and cook for approximately 5 minutes until they're fully softened.

After seasoning everything well, transfer it to a plate. In a bowl, combine 1 tablespoon of plain flour with a pinch of salt and pepper, and then coat 500 grams of sliced fillet steak in the seasoned flour. Add the steak to the pan, frying for 3-4 minutes until nicely colored. Next, return the onions and mushrooms to the pan.

In a separate bowl, whisk together 150 grams of crème fraîche, 1 teaspoon of English mustard, and 100 milliliters of beef stock, then stir it into the pan. Cook everything over a medium heat for about 5 minutes. Finally, garnish with chopped parsley and serve the dish with pappardelle or rice.