My Quick Beef Stroganoff..

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!

EQUIPMENT:                                                                

• 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 )

 

METHOD:

• 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!

NOTES:

1. 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.
2. 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.
3. 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.
4. If you have a little finely chopped parsley (Sadly I didn’t, in these pictures)  just sprinkle it over as you serve..