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.
Real Fast Stroganov!
- 225 g rump steak
- 1 tsp paprika
- black pepper
- unsalted butter for frying
- olive oil for frying
- 250 g brown mushrooms
- 1 tbsp French mustard
- 150 ml sour cream
Trim the fat from the beef and cut into short strips, about a centimetre wide.
Quarter the mushrooms.
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 man, 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.
Once heated through, serve immediately.