Pete first cooked the quick and easy Beef Stroganov from Nigel Slater’s Real Fast Food several months ago. I liked it so much I wanted him to cook it the very next night but he’s kept me hanging till tonight. It was just as delicious as I remembered.
Yes, I know it’s odd to serve it in Yorkshire puddings but it’s what I really, really fancied so Pete indulged my whims!
We adjusted the amounts according to the nearest pack sizes available; it’s a pretty flexible recipe in terms of volumes. I’m listing the ingredients as we used them. The original ingredient details and volumes are provided in brackets in the ingredients list, below.
225 grams/8 oz rump steak (original recipe: tenderloin)
1 teaspoon paprika
freshly ground black pepper
Butter for frying (original recipe: 75 grams/ 3 oz)
Olive oil for frying (original recipe: 1 tablespoon)
1 medium onion, diced (original recipe: 175 grams/ 60z, sliced)
250 grams/ 9 0z brown mushrooms, quartered (original recipe: 175 grams/ 6 oz)
1 tablespoon smooth French mustard
150 ml/ 6 fluid oz sour cream (original recipe: 100 ml/ 4 oz)
- Trim the fat from the beef and cut into short strips, about a centimetre wide.
- Quarter the mushrooms and dice or slice the onions.
- Roll the beef strips in the paprika, salt and pepper and put aside.
- In a large frying pan/ saute pan heat some butter and olive oil, add the onions and cook until soft.
- Add the mushrooms and cook until tender.
- In a second pan, melt some butter and cook the beef strips until the outsides are brown and the inside pink; it shouldn’t take more than a minute or two.
- Stir the mustard into the onion and mushrooms mixture and then tip the beef (and juices) in too.
- Pour in the sour cream and stir through to heat.