I’m not entirely sure this was a Beef Stroganoff. But that’s what I’m calling it. The first time I made this, I really didn’t like it. I think it was 300ml soured cream and lemon juice, with just paprika to spice it. It was a recipe from a well-known chef, so I went with it. I really didn’t like the flavour. It basically just tasted like soured cream. Which I love as a little bit on a tortilla, not so much when it’s smoothing beef.
So, I tried with crème Fraiche instead. I know some people also add some beef stock to add a beefier flavour. That’s nice too, I’d probably go half stock, half crème Fraiche so it’s still nice and creamy.
- 500g Beef Steak-chopped into strips
- 2tbsp Butter
- 1 Onion – finely sliced
- 350g Button Mushrooms – chopped in half
- 300ml Crème Fraiche
- Pinch Salt and pepper
- 1tbsp French mustard
- 2tbsp Tomato Puree
- 1tbsp Paprika
Another thing I wasn’t sure about was what to serve it with. Husband said it should be rice. But this didn’t seem right to me. Then he said he fancied chips, so we met somewhere in the middle of everything and had it with buttery mashed potatoes which I think worked really well. But, that said, I’d probably eat anything with mashed potato and absolutely nothing beats a mash potato sandwich with cheese and ketchup.
When it comes to meat, in some cases I don’t think price matters that much. A stew, for example, I use really cheap diced beef and it’s still beautifully tender at the end. Chicken also I don’t think you can tell much difference. In this you kind of can. For this Beef Stroganoff, I photographed we used some ready sliced strips. It is easier and more convenient, but because you only quickly cook the beef it would be better to chop up a good piece of steak. Cheap strips work fine, but the best you can afford will be better.
Melt 1tbsp of butter in a large frying pan. When melted add the onions and fry for a few minutes until soft. Add the mushrooms and fry for another 2-3 minutes.
Remove these from the pan and add the beef, with more butter if you need it. Fry the beef quickly, for maybe 3 minutes until the outsides are browned. Then remove from the pan and put the onions and mushrooms back in.
Add the crème Fraiche, mustard, salt and pepper, paprika and tomato puree and mix together well. As I say if you prefer a less creamy taste, add a good cup of beef stock and take out half of the crème Fraiche.
The night I made this particular Beef Stroganoff, I searched for absolutely ages for our paprika. Absolutely positive we had some and not just smoked. I ended up using the smoked. Found the none smoked 2 days later behind the TV. Bobsy likes to move them around!
Bring to the boil and add the beef and any juices that are in its bowl. Mix well and serve.
- • 500g Beef Steak-chopped into strips
- • 2tbsp Butter
- • 1 Onion – finely sliced
- • 350g Button Mushrooms – chopped in half
- • 300ml Crème Fraiche
- • Pinch Salt and pepper
- • 1tbsp French mustard
- • 2tbsp Tomato Puree
- • 1tbsp Paprika
- Melt 1tbsp of butter in a large frying fan
- Add the onions and fry for a few minutes until soft
- Add the mushrooms and fry for a further 2 minutes
- Remove from the pan and set to one side
- Melt the rest of the butter if required and add the beef to the pan
- Fry for a few minutes until the outsides have browned
- Tip out into a bowl and leave to one side
- Return the mushrooms and onions to the pan and add the creme fraiche
- Stir well before adding the mustard, tomato puree, salt and pepper and paprika
- Bring to a simmer
- Return the beef, and any juices, to the pan, mix well and serve straight away