Beef stroganoff Recipe

Heat the olive oil in a non-stick frying pan over medium heat. Add the sliced onion and cook until completely softened, which takes about 15 minutes. If they start to stick, add a little splash of water.

Crush in the garlic and cook for another 2–3 minutes. Then, add the butter to the pan. Once the butter is lightly foaming, add the mushrooms and cook for about 5 minutes until they're completely softened. Season everything well, then transfer it all onto a plate.

In a bowl, combine the flour with a big pinch of salt and pepper. Toss the beef fillet pieces in the seasoned flour until coated. Add the steak to the pan, adding a little oil if the pan seems dry, and fry for 3–4 minutes until the beef is well colored.

Return the cooked onions and mushrooms to the pan. In a separate bowl, whisk together the crème fraîche, English mustard, and beef stock, then pour this mixture into the pan. Cook over medium heat for about 5 minutes, allowing the sauce to thicken slightly. Finish by scattering fresh parsley over the top, then serve immediately with pappardelle or rice.