Traditional Russian Stroganoff

Step 1/10

• ½ tbsp olive oil
• ½ tbsp butter

• frying pan (large)

Heat oil and butter in a large frying pan on a medium to low heat

Step 2/10

• 113 g brown mushrooms
• ½ onion

• knife
• cutting board
• spatula

Thinly slice mushrooms and onion and place in frying pan and sauté for 10 minutes

Step 3/10

Once sautéed remove from frying pan and set aside

Step 4/10

• 400 g beef

Chop the beef into cubes and place into frying pan and brown up for 5 minutes

Step 5/10

• 35 ml brandy

Add the brandy and continue cooking until the alcohol has burnt off

Step 6/10

• 62½ ml beef stock
• ½ tsp grainy mustard
• ½ bay leaf
• salt
• pepper

Add the beef stock, whole grain mustard, bay leaf, salt and pepper

Step 7/10

Scrape the bottom of the frying pan with a spatula to release any brown bits that might be stuck to the bottom and will add to the flavour of the sauce

Step 8/10

Add the onion and mushrooms back into the frying pan and for 3 minutes so it’s bubbling away and everything is heated through

Step 9/10

• 130 g crème fraîche
• 1½ leaves parsley

Stir in the crème fraîche and parsley to combine all the ingredients and remove from heat and serve immediately

Step 10/10

Enjoy!