Hearty Beef Strogonof

Serves 2.


Ingredients:

• 500g diced beef
• 1 onion chopped finely
• 2 garlic cloves crushed
• 100ml of soured cream
• 150ml of single cream
• 75g baby button mushrooms
• 2 tbsp Nutmeg
• 1 tsp Dijon Mustard
• 1 tbsp Tomato Purée
• pinch of salt and pepper
• pinch of Oregano
• pinch of Paprika 
• 25ml of cider (optional)

Method:

1. Fry off the diced beef in a wok (until the meat turns brown) then leave to one side in a bowl with the juices. Using a knob of butter, fry off the onions for roughly 3 minutes then fry the mushrooms until they are slightly golden in colour.

2. Add the meat and juices to the wok along with the garlic, salt and pepper then on a medium heat leave for 3-4 minutes.

3. Add the soured and single cream to the wok and stir in the tomato purée, paprika, nutmeg, oregano, Dijon mustard and cider (if using it) and leave it for a further 7-8 minutes, stirring occasionally. 

4. Plate it up!

Every time I make this the measurements seem to change so it really is a rough estimate. If the Strogonof is too runny you can thicken it up with sauce flour or, if it is two thick, you can add more single cream or a bit of water to thin it out.

Serve with rice or mashed potato.

Photo coming soon!