Beef Stroganoff

This recipe originally came from Darina Allen’s Ballymaloe Cookbook, I’ve changed a few things over the years but the basics are the same. It’s super quick and depending on your budget you can use anything from Fillet Steak, as in the original recipe, to boneless Rib Steak and the only change needed is the cooking time. Whichever steak you choose slice it thinly, some butchers will use the narrow end piece of the fillet to slice up and sell especially to be used this way and it is significantly less expensive than buying the fillet steak itself.
Compared to many Strogenoff recipes this one is simple, with just a handful of ingredients, it’s great to make for a crowd and has featured at all major family gathering at Hushabye Farm. I hope it becomes a regular feature on your menu too.

Ingredients
2lb Steak ( fillet, sirloin, strip loin or boneless rib)
750g Large Field Mushrooms chopped
2 large Onions sliced
2 x Creme Fraiche ( I use Glenisk) or Sour Cream
Freshly grated Nutmeg
2x Heaped Teaspoons Dijon Mustard
Salt and Pepper
Paprika
Rapeseed Oil


Heat some Rapeseed Oil in a large casserole dish and fry onions until soft and remove from the heat. Meanwhile add some rapeseed oil and butter to a frying pan and when it is  hot and the butter beginning to fizz add the mushrooms, don’t overcrowd the pan so cook in batches so they cook quickly and don’t stew. As soon as they are cooked and have turned a deep brown colour add into the casserole dish. When all the mushrooms have been cooked turn the heat under the frying pan to its highest, add a small drizzle of rapeseed oil and some butter and in small batches sear your beef until well browned on both sides, as each batch is ready( about 1 to 2 mins each side) add to the casserole dish. When all the meat has been added grate in the nutmeg, stir in the mustard and add the Creme Fraiche/ Sour cream. Season and bring it up to a simmer. Depending on the piece of steak you have chosen you can simmer for 10 mins for fillet steak or up to 25 mins for the rib steak (I sometimes add a small amt of beef stock if I need to simmer for longer). Check the seasoning and add a pinch of paprika to taste. Serve with boiled basmati rice or Pilaff rice for a special occasion.
Sit back and bask in the gratitude of your very grateful guests 😊
Serves 6/8 adults

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