Beef Stroganoff

This dish was first cooked in 19th-century Russia by Count Pavel Stroganoff, a dignitary of Alexander III. It was subsequently popularised in America in the 1950's where it was often served with pasta, this version is served with a mound of buttery rice.

This is a beef stroganoff, however, you can make a vegetarian version if you so wish, simply by omitting the beef strips and using more mushrooms. For the meat, I use ready diced beef which tends to be a bit cheaper than buying a steak and then slicing it, you can. of course, use any cut of beef you like, if you wish to be a little more extravagant.

Start by chopping a medium sized white onion finely, add a large knob of butter to a frying pan with a little vegetable oil and melt on a medium heat, add the onion and fry until it is translucent and slightly browned, add some finely sliced mushrooms and cook for five minutes. Transfer from the pan to a bowl and slice your beef into thin strips if you haven't gone down the lazy prepared route as I have. Cook your beef for a few minutes until cooked through but still tender.

Return the onions and the mushrooms to the pan and add the creme fraiche and the mustard, stir until combined, add a pinch of paprika and nutmeg and serve, on a bed of rice.

ingredients

250g beef (see above)
50g button mushrooms
4 tbsp creme fraiche
1/2 tsp wholegrain mustard
pinch paprika
pinch nutmeg
large knob butter
1 tsp vegetable oil
salt & pepper