Best ever beef stroganoff
- Preparation and cooking time
- Prep:
- Cook:
- plus soaking
- Easy
- Serves 4
Ingredients
- 30g dried porcini mushrooms
- 1 beef stock cube or stock pot
- 2 Morrisons Market Street fillet steaks (about 400g)
- 100g butter
- 1 onion, finely sliced
- 200g chestnut mushrooms, quartered
- 1 garlic clove, crushed
- 2 tsp smoked paprika, plus extra to serve
- 1 tbsp red wine vinegar
- 250ml soured cream
- 1 tsp English mustard
- ½ small bunch parsley, chopped
- mashed potatoes, to serve
Method
- STEP 1
Put the dried porcini in a bowl and pour over 250ml boiling water. Once the mushrooms have rehydrated, strain off the liquid and use to make a beef stock with the stock cube. Set the mushrooms aside.
- STEP 2
Season the Morrisons steaks well. Heat half the butter in a frying pan until sizzling, then cook the steaks for 8-10 mins, turning every minute or so, until golden brown on each side. Set aside to rest.
- STEP 3
Heat the rest of the butter in the pan and fry the onion for 8-10 mins, until starting to caramelise. Add the porcini and chestnut mushrooms and cook for 5 mins, then add the garlic and paprika and cook for another minute. Stir in the vinegar and simmer for 1 min, then add the stock, bring to the boil and simmer for 5 mins. Reduce the heat and stir in most of the soured cream, until hot but not simmering. Season to taste, then add the mustard and most of the parsley.
- STEP 4
Thickly slice the steak, then add to the pan along with any juices. Drizzle with the remaining soured cream, then scatter with the rest of the parsley and a little more paprika. Served with mashed potatoes.
