Quick Beef Thin Cut Stroganoff
A moreish creamy supper dish with thin cut beef steaks, mushrooms, onion, brandy, mustard, stock and creme fraiche. It's speedy and can be on the table in 20 minutes.
Ingredients
- 450g thin cut beef steaks, cut into 5cm strips
- 4 teaspoons oil
- 1 small onion, peeled and sliced
- 225g mushrooms wiped cleaned and sliced (we used chestnut)
- 2 tablespoons brandy, optional
- 1 teaspoon Dijon mustard
- 2 teaspoons cornflour mixed with a little cold water to form a paste
- 100ml good, hot beef stock
- 150ml reduced calorie crème fraîche
- Dash Worcestershire sauce, optional
- 2 tablespoons freshly chopped flat-leaf parsley, to garnish
Method
- Heat half the oil in a large non-stick frying pan and cook the onions for 2-3 minutes until soft, but not coloured.
Add the mushrooms and brandy and cook for 3-4 minutes. Remove from the pan and set aside for later.
Return the mushrooms to the pan and add the mustard, cornflour mix, stock and crème fraîche. Bring to the boil, reduce the heat and simmer for 2-3 minutes. Add a dash of Worcestershire sauce if using.
Heat the remaining oil in a separate non-stick frying pan and flash fry the beef for 2-3 minutes. Add the beef strips and any meat juices to the stroganoff.
- Garnish with parsley and serve immediately with boiled rice and seasonal vegetables.
