zoom Speedy beef stroganoff
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    Speedy beef stroganoff

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    Speedy beef stroganoff

    This is the only beef stroganoff recipe you'll need. Here's why:

    - It's  quick, tasty stroganoff that's ready to serve in under half an hour

    - You can also freeze it in advance, then simply defrost and follow from step 3 before serving

    - Makes a great dinner party recipe

    - One-pot dish, saves on washing up and reduces time spent preparing

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4

    Ingredients

    • 2 essential Waitrose British Beef Sirloin Steaks, about 290g each
    • 2 tsp plain flour
    • 1 tbsp olive oil
    • 15g butter
    • 2 shallots, thinly sliced
    • 250g pack chestnut mushrooms, halved
    • 2 tbsp brandy
    • 1 tsp Dijon mustard
    • ½ x 300ml carton essential Waitrose Half Fat Soured Cream
    • Chopped parsley, to garnish

    Method

    1. Cut the beef into thin strips about 5cm long. Mix the flour with seasoning and toss the steak in the flour to lightly coat. Heat the oil and butter in a large non-stick frying pan until foaming and add the shallots. Cook over a low heat for 3–4 minutes until softened then add the mushrooms and cook over a high heat for a minute. Remove from the pan with a slotted spoon.
    2. Add the beef to the pan and cook for a couple of minutes until lightly browned. Pour over the brandy and flame with a match. When the flames die down add the mustard and return the shallots and mushrooms. Stir for 3–4 minutes until the beef is almost cooked through, but still a little pink.
    3. Remove from the heat then stir in the soured cream and allow to gently heat through, taking care not to bring to the boil or the cream will split and separate. Garnish with the parsley and serve with steamed rice or noodles.

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    Cook's tip

    You can freeze this dish before adding the
    soured cream. To use, defrost then reheat until
    simmering and stir in the soured cream as above.

     

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