Beef stroganoff

Name: Beef stroganoff
Total time: 35 min
Yield: Serves 4-6
Cuisine: Russian
Ingredients: for frying vegetable oil; 2 large onions, halved and thinly sliced; 250g chestnut mushrooms, thinly sliced; 2 x 200g sirloin steaks, excess fat trimmed, sliced into ½ cm-thick strips; 1 tbsp paprika (not smoked), plus extra to serve; 2 tbsp Dijon mustard; 1 tsp celery salt; 400g half-fat crème fraîche; to serve fries or mash

Preparation and cooking time
- Total time35 mins
Easy
Serves 4-6

Ingredients

for frying vegetable oil
2 large onions, halved and thinly sliced
250g chestnut mushrooms, thinly sliced
2 x 200g sirloin steaks, excess fat trimmed, sliced into ½ cm-thick strips
1 tbsp paprika (not smoked), plus extra to serve
2 tbsp Dijon mustard
1 tsp celery salt
400g half-fat crème fraîche
to serve fries or mash

Method

STEP 1
Heat 2 tbsp of oil in a large frying pan over a high heat and cook the onions for 10-15 minutes or until they become softened with slightly browned edges. Remove with a slotted spoon and drain on kitchen paper.
STEP 2
Wipe the pan dry and add the mushrooms without any oil. Stir occasionally over a high heat to let them release all of their moisture, then add 1 tbsp of oil and allow them to colour a bit. Remove and add to the onions.
STEP 3
Heat the pan again, drizzle in a little more oil, add the steak and stir-fry for a few seconds. Return the mushrooms and onions, and stir well. Add the paprika, mustard, celery salt and a generous amount of black pepper, and stir again for a few seconds. Add the crème fraîche and combine until the sauce is an even colour. Reduce the heat to medium and cook for a couple of minutes to heat the sauce through. Sprinkle with a little more paprika before serving with fries or mash.