Mr M isn’t really a fan of stroganoff, or at least he thinks he isn’t, so I don’t tell him that’s what he’s having. Clever huh?
This is a recipe I came across in a copy of Easycook magazine recently and it looked quick so I thought I’d give it ago. It was very simple and didn’t take much time to knock together, bar the chopping of meat and veggies. The actual cooking time was quite short. I don’t know how authentic it is as a stroganoff, probably not very, but we certainly enjoyed it. It wasn’t my favourite meal ever but it’ll stay in the memory bank and will be made again.
The recipe serves 2, but clearly it’s an easy one to double if you want to make more. I served this with a plate of fluffy white rice and some crusty bread.
Quick Steak & Mushroom Stroganoff
1 red onion, chopped
2 cloves of garlic, minced
1 tbsp smoked paprika
1 green pepper, chopped
200g mushrooms, sliced
2 tbsp red wine vinegar
2 tbsp Worcestershire sauce
150ml red wine
150ml beef stock
200g lean rump steak, sliced
150ml creme fraiche
Heat the oil in a large frying pan and fry the onion for a few minutes, until soft. Add the garlic and paprika to the pan and cook for 1-2 minutes until fragrant.
Add the pepper and the mushrooms to the pan and fry for a further 5 minutes, until softened. Add the red wine vinegar, the Worcestershire sauce and the red wine. Boil for around 5 minutes to reduce by half. Add the stock and bubble on a high heat for about 2 minutes until the liquid has thickened slightly.
Add the sliced steak and cook gently for around 3 minutes, depending on how you like your steak cooked. Finally remove from the heat, stir in the creme fraiche and season to taste.
love & kisses
Mrs M x