We’ve bulked up our stroganoff with extra baby chestnut mushrooms, which helps cut the cost without compromising on flavour. 2tbsp mustard sounds like a lot, but the flavour mellows during cooking and balances beautifully.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
305
Ingredients
2Tbsp.
olive oil
1
large onion, finely sliced
400g
baby chestnut mushrooms, halved
2Tbsp.
plain flour
2Tbsp.
English mustard, see GH TIP
2
garlic cloves, crushed
300g
sirloin steak, extra fat trimmed, finely sliced
200ml
hot beef stock
150ml
soured cream
Large handful parsley, roughly chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Pour oil into a medium roasting tin and heat in the oven for 10min.
Step 2Carefully remove the tin from the oven. Add the onion and mushrooms and mix to coat in the oil. Return to the oven for 5min, until the onion has started to soften.
Step 3Remove the tin from the oven and stir through flour, mustard, garlic and plenty of seasoning. Add the steak, pour in the stock and return to oven for 15min, until the sauce has thickened. Stir through soured cream and return to the oven for 5min, until piping hot.
Step 4Scatter over the parsley. Serve with crusty bread or rice and a green salad, if you like.
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