Quick Thin Cut Beef Stroganoff
A moreish creamy supper dish with thin cut beef steaks, mushrooms, onion, brandy, mustard, stock and creme fraiche. It's speedy and can be on the table in 20 minutes.
- 450g/1lb thin cut beef steaks, cut into 5cm/2inch strips
- 20ml/4tsp rapeseed oil
- 1 small onion, peeled and sliced
- 225g/8oz mushrooms, wiped cleaned and sliced (we used chestnut)
- 30ml/2tbsp brandy, optional
- 5ml/1tsp Dijon mustard
- 10ml/2tsp cornflour mixed with a little cold water to form a paste
- 100ml/3½ fl oz good, hot beef stock
- 150ml/¼pint reduced calorie crème fraîche
- Salt and freshly milled black pepper
- Dash Worcestershire sauce, optional
- 30ml/2tbsp freshly chopped flat-leaf parsley, to garnish
- Heat half the oil in a large non-stick frying pan and cook the onions for 2-3 minutes until soft, but not coloured.
- Add the mushrooms and brandy and cook for 3-4 minutes. Remove from the pan and set aside for later.
- Return the mushrooms to the pan and add the mustard, cornflour mix, stock and crème fraîche. Bring to the boil, reduce the heat and simmer for 2-3 minutes. Add a dash of Worcestershire sauce if using.
- Heat the remaining oil in a separate non-stick frying pan and flash fry the beef for 2-3 minutes. Add the beef strips and any meat juices to the stroganoff.
- Garnish with parsley and serve immediately with boiled rice and seasonal vegetables.