Quick Steak Stroganoff
I once spent a long hard winter in Moscow,working on a low-budget movie. It was minus 30 degrees and the way they kept my body temperature up was to feed me hot stroganoff every half-hour and have two large Russian grandmas embrace me tightly in between shots. I couldn’t eat stroganoff for years, but will never tire of a big buxom bear hug.
|750g||rump steak, fat trimmed off|
|2 tbsp||olive oil|
|1||large onion, thinly sliced|
|2||garlic cloves, crushed or chopped|
|400g||portobello mushrooms, sliced|
|2 tsp||chopped fresh tarragon|
|2 tbsp||tomato purée|
|2 tbsp||Dijon mustard|
|1 tbsp||flat-leaf parsley|
|pinch or two||of paprika|
Cut the steak into finger-width strips and, in a non-stick pan, fry in batches
in half the oil on a high heat for 3–4 minutes until golden brown all over. Set
aside, cover with foil and keep warm. Wipe the pan with a piece of kitchen roll in between each batch.
In the same pan, with the lid on, fry the onion in the butter for 4 minutes until
soft. Add the garlic for 1 minute, then the mushrooms and tarragon for a few
minutes until the mushrooms are tender. Add the tomato purée. Stir and add the mustard, then put the meat back in.
Stir to coat and remove from the heat. Stir in the soured cream. Serve with tagliatelle or basmati rice.
Babies: Chop up nice and small.
You: Season on your plate. Scatter some parsley and a pinch of paprika over.