Beef Stroganoff

Beef Stroganoff

This warming dinner is perfect for Autumn and can also be meal prepped and reheated.

Taste: Simplicity: Cost:

Recipe by Regina Tilezhinskasia

Tested by Lucy Pimlott

Ingredients

• 1 tablespoon oil
• Butter
• 100m milk
• 4 baking potatoes
• 1 white onion
• 200g mushrooms
• 450g beef steak pieces
• 1 beef stock cube, dissolved
• 1 bay leaf
• 1 teaspoon wholegrain mustard
• 250m creme fraiche
• Dried parsley
• Salt and pepper
• Paprika

Method

1. Make your mashed potatoes (see Cooking Basics - Mashed PotatoesLink opens in a new window)

2. Whilst the potatoes are boiling, slice the onions and mushrooms.

3. Add some oil and a teaspoon of butter to another pan. Once it heats up, add the onions to the pan with some salt. After 3 minutes of frying, add the mushrooms.

4. Once the mushrooms have been fried for 10 minutes, remove them from the pan and put them to one side.

5. Increase the heat of the pan and fry the beef steak pieces for around 3 minutes. Add the dissolved stock cube, bay leaf, mustard, pepper and paprika and cook for 2 minutes.

6. After the 2 minutes, add the mushrooms and onions back to the pan and cook for a further 4-5 minutes.

7. Turn off the heat and add the creme fraiche.

8. Serve warm with the mashed potato and parsley.