What you'll need: 1 tbsp olive oil 1 white onion, sliced 1 tbsp butter 1 garlic clove, crushed 500g fillet steak, sliced 250g mushrooms, sliced 150g creme fraiche 1 tbsp flour 1 tsp English mustard 100ml beef stock ½ pack of parsley, chopped Time: 30 minutes Serves: 4 Method First Start
What you'll need:
- 1 tbsp olive oil
- 1 white onion, sliced
- 1 tbsp butter
- 1 garlic clove, crushed
- 500g fillet steak, sliced
- 250g mushrooms, sliced
- 150g creme fraiche
- 1 tbsp flour
- 1 tsp English mustard
- 100ml beef stock
- ½ pack of parsley, chopped
Time: 30 minutes
Start things off by softening your onions in some olive oil, heated up in a frying pan. After 10 minutes or so, add the garlic, and fry for a further minute or two, before dolloping in your butter. Once the butter has melted and is slightly foaming, throw the sliced mushrooms into the mix, and cook for 5 minutes until well softened. Tip the whole lot out onto a plate, and set aside.
Toss your steak slices in some well seasoned flour, and then fry in the pan for 5 minutes along with another splash of oil. Once coloured, add the mushroom mixture back to the pan. Whisk together the creme fraiche, stock, and mustard, and pour over the meat in the pan. Cook over a medium heat for 4 minutes, scatter with parsley, and serve with rice.
This beef recipe will go brilliantly with one of our favourite food-pairing red wines. Pair this dish with the Brackenwood Gamay - Pinot Noir 2017 -- it is definitely going to work like a dream!
There you have it -- a classic recipe for Beef Stroganoff!
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