Ingredients
2 tablespoons plain flour
700g beef rump steak, trimmed and thinly sliced
40g butter, chopped
1½ tablespoons olive oil
1 large brown onion, halved and thinly sliced
400g button mushrooms, sliced
Some thyme from the garden
2 garlic cloves, finely chopped
½ teaspoon sweet paprika
125ml dry white wine
180ml beef stock
2 tablespoons tomato paste
3 teaspoons Dijon mustard
60ml cream
Cooked fettuccine, to serve
Chopped fresh flat-leaf parsley, to serve
Method
Prepare the Beef: In a bowl, toss the thinly sliced beef rump steak with the plain flour until well coated. This will help thicken the sauce later.
Heat the Pan: In a large skillet or frying pan, heat the olive oil and half of the butter over medium-high heat.
Cook the Beef: Add the coated beef to the pan in batches (do not overcrowd) and sear for about 2-3 minutes until browned. Remove the beef from the pan and set aside.
Sauté the Onions and Mushrooms: In the same pan, add the remaining butter. Once melted, add the sliced onion and cook for 3-4 minutes until softened.
Add the sliced mushrooms and cook for another 5 minutes until they are browned and any liquid has evaporated.Add Garlic and Paprika: Stir in the finely chopped garlic and sweet paprika, cooking for an additional minute until fragrant.
Deglaze the Pan: Pour in the dry white wine, scraping the bottom of the pan to release any browned bits. Allow the wine to simmer for about 2-3 minutes until reduced slightly.
Make the Sauce: Stir in the beef stock, tomato paste, and Dijon mustard. Bring the mixture to a gentle simmer.
Combine the Beef: Return the seared beef to the pan, along with any juices. Simmer for about 5 minutes until the beef is cooked through.
Finish the Sauce: Reduce the heat to low and stir in the cream. Cook for an additional 2-3 minutes until the sauce is creamy and heated through. Season with salt and pepper to taste.
Serve: Serve the beef stroganoff over an any pasta & finish with chopped fresh flat-leaf parsley.
