Beef stroganoff

Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. This rich and creamy stroganoff with the hint of tarragon put an extra kick in the mouth,

Ingredients

• 500g fillet steak, thinly sliced

• 1 onion, sliced

• 1 clove of garlic

• 1 tbsp butter

• 250g mushrooms, sliced

• 1 tbsp plain flour

• 2-3 tbsp of olive oil

• 150g crème fraîche

• 1 tsp English mustard

• 100ml beef stock

• ½ cup of parsley, chopped

Method

1. Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.

2. Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.

3. Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.

Season everything well, then tip onto a plate.

4. Add 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.

5. Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.

6. Toss in the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.

7. Cook over medium heat for around 5 mins.

Scatter with some chopped parsley and some freshly grated parmesan and serve with pappardelle.