There’s another Beef Stroganoff on this website – it’s called the Cheat’s Beef Stroganoff, simply because I use stewing beef, and cook it slowly. It has all the great flavours associated with the proper beef Stroganoff, and has been my go-to beef stew for ages.
Today’s little recipe though, was one of those ‘necessity being the Mother of invention’ creations, when we had unexpected – but always welcome – guests, and only two Beef Rump steaks..
This dinner was literally ready – from gazing anxiously into the fridge, to triumphantly dishing it up – in about 20 minutes! The two steaks fed the four of us beautifully.. so bear this recipe in mind if you need a couple of extra servings sometime. The addition of a crisp green salad made it a special dinner!
- Your largest frying pan
- Cutting board, for the steaks
- A large saucepan, for the rice
- A sturdy fork and carving knife
INGREDIENTS: To feed 4
- Two Beef Rump Steaks (or any other kind) at room temperature, well seasoned.
- A knob of butter
- A tablespoon of rapeseed oil
- 1 large onion, finely chopped
- A carton of mushrooms (I use baby Portobello) – about 400g
- 2-3 cloves of garlic, grated.
- A heaped teaspoon of Smoked paprika
- A splash (about a tablespoonful or so) of Red wine – optional
- Same of Brandy – also optional
- Half a tub or so of Crème Fraiche (see NOTES 1 )
- Fill the saucepan with water and bring to the boil.
- Heat the pan to maximum, add the Butter and oil until it’s foaming then throw on the seasoned steaks.
- Leave the steaks without touching them, for 3-4 minutes, until they are well seared and browned
- Turn them over and give them another 3-4 minutes, then remove the steaks onto a warmed plate and put aside to rest. (See NOTES 2)
- Reduce the heat, then add the onions and mushrooms and stir around with a wooden spoon to pick up any delicious crusty bits from the bottom of the pan.
- After 3-4 minutes when the contents of the pan have wilted a little, add the Garlic and the Smoked Paprika, and stir in well, reduce the heat a little
- Put the rice on to cook.
- Put the rested steaks onto the cutting board and cut into slices – it will be very, very rare, but bear with me..
- Add the steak to the pan, and stir it about until it’s covered with the vegetable mixture.
- Dollop in the Crème Fraiche and stir in until you get a lovely creamy sauce – See NOTES 3
- Check the seasoning, then serve with the rice and a nice green salad.
- Miracle worked!
- The steaks: These are only seared by the initial high-temperature cooking in the pan – they will be very undercooked when you slice them, but they’ll cook in the sauce for the last 5 minutes of cooking. Of course, if you and your guests like really rare beef, then add them at the last minute.
- As you slice the beef, make sure that you remove any little bits of sinew or fat, and cut the slices in half to make them into bite-sized pieces.
- If the sauce is a little dry add up to half a cup of boiling water to thin it a little. Taste for seasoning after this.
- If you have a little finely chopped parsley (Sadly I didn’t, in these pictures) just sprinkle it over as you serve..