Beef Stroganoff (for veggie version – leave out beef!)
Prep 10 mins
Cooking about 25-30 mins (including rice)
Med pan salted boiling water for rice
Large Wok
1 large onion
1 pepper (optional)
Half bottle red wine
Large Mushrooms (300g)
3 cloves Garlic (chopped)
Dijon mustard (medium jar)
Pot Single cream (elmlea light is fine)
Loads of coarse black pepper (Seriously)
Salt
½ roll unsalted Butter
Mixed herbs
Basmati Rice
Vegetable stock (1/2 pint)
Olive oil 3x Tablespoon
Fillet steak (About £8 worth)
Add 3 cupfulls of rice to boiling water, bring to boil and simmer with lid on (keep checking this throughout)
Slice onions, garlic and mushrooms
Slice Steak into small pieces and put to side (this will go in last)
Melt ½ butter (1/4) l into heated pan add table spoon oil when melted to stop burning
Add Onions, and garlic and them keep moving
Add pepper about 6 turns of a mill
Add mushrooms – keep stirring
Pour in ¼ of bottle red wine and half pot of Dijon mustard and reduce on high heat for about 8 mins
Add herbs
Add remaining of butter
Add more pepper and salt
Mix ¼ bottle of Dijon mustard to ½ pint of vegetable stock
Add wine and cream to stock (1 pint in total) pour into pan
Add more pepper and simmer on Med/high heat for 8 - 10 mins
Stir in remaining cream and mustard turn up heat to max.
Throw in steak for last 5 - 10 mins and stir in.
Serve on rice
Drink with Red wine – Rioja or Châteaux neuf de pap….
You will have leftovers!!!
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