Tender strips of beef and mushrooms cooked in sour cream and served over noodles make up this classic beef stroganoff recipe
Serves 4
Ingredients
- 15g/1/2oz dried porcini mushrooms
- 2 tablespoons olive oil
- 100g/4oz shallots, sliced
- 175g/6oz chestnut mushrooms
- 350g/12oz beef fillet, cut into 5mm/1⁄4in slices
- 1⁄2 teaspoon Dijon mustard
- 75ml/3fl oz double cream
- Salt and freshly ground black pepper
Procedure
- Put the porcini mushrooms in a bowl, cover with hot water and leave to soak for 20 minutes.
- Drain, reserving the soaking liquid, and chop the porcini.
- Sieve the soaking liquid through a fine-mesh sieve and reserve.
- Heat half the oil in a large frying pan.
- Add the shallots, and cook over low heat, stirring occasionally, for 5 minutes or until softened.
- Add the porcini, reserved soaking water and chestnut mushrooms.
- Cook, stirring frequently, for 10 minutes or until almost all of the liquid has evaporated, then transfer the mixture to a plate.
- Heat the remaining oil in the frying pan, add the beef (in batches if necessary to avoid crowding the pan) and cook, stirring frequently, for 4 minutes or until browned.
- Return the mushroom mixture to the frying pan, and season with salt and pepper.
- Put the mustard and cream in a small bowl and stir to mix, then fold into the mixture.
- Heat through and serve.
