Beef & Mushroom Stroganoff

This beautiful dish originates from Russia & is a great idea for a week night dinner, as it only takes 15-20 minutes to make. It is also very easy to convert it to a vegan dish by simply increasing the quantity of mushrooms to 700gr, & although I used oyster mushrooms for my dish, you can use a variety of different mushrooms to make it even more interesting. For the vegan version, simply add the flour to the mushrooms followed by vegetable stock, and the rest of the ingredients, replacing the cream with a vegan alternative. I do love this dish served with pasta though it also is a perfect pairing with rice or potato mash.

4 Servings

Ingredients:

2 tbsp butter

1 large onion, finely chopped

2 cloves of garlic, finely chopped

250gr oyster mushroom (or a combination of various mushrooms)

500gr beef steak, finely sliced into thin strips

2 tbsp flour

50cl beef stock

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

150gr cream

Parsley, finely chopped

Instructions:

Melt the butter in a pan over medium low heat. Add the onions & garlic and simmer for 5 minutes until soft & golden.

Add the mushrooms & simmer a further 5 minutes until slightly softened. Set aside on a plate.

Heat olive oil in the same pan over medium heat.

Add the steak & fry 3 minutes until browned on all sides.

Add the flour & mix well, dropping the heat to medium low.

Add the beef stock slowly, mixing well to prevent flour lumps from forming.

Add the mustard, Worcestershire sauce, & season with salt & pepper.

Bring the sauce to a simmer & return the mushrooms, onion & garlic to the pan.

Bring to a simmer & allow the sauce to reduce for 3 minutes.

Add the cream & stir well.

Cook gently on low heat until the sauce has thickened.

Serve with a generous sprinkle of freshly chopped parsley over the top.