This classic creamy beef stroganoff recipe is made with mushrooms, smoked paprika and beef stroganoff recipe of pan-fried rump steak. It is also still filling without the rice, should you want to reduce the calorie count.
Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise. Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée. Add the beef consommé, mushrooms and mustard.
15 minutes, or until the volume of liquid has reduced by half. Meanwhile, place a griddle pan over a high heat. Spray each side with six sprays of oil and season with salt and pepper. When the griddle is smoking hot, add the steaks and cook for 1 minute on each side. Remove and set aside to rest. Stir in the juices from the resting meat and check the seasoning. Cut the meat into thick slices and stir into the sauce.
Mix together the dried onion flakes and reserved chopped parsley and chervil. Serve the stroganoff sprinkled with the onion and herb mix, with the rice on the side, if you like. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.
Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick. Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter. Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened. Season everything well, then tip onto a plate. Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour. Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured. Tip the onions and mushrooms back into the pan.
Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan. Cook over a medium heat for around 5 mins. Scatter with some chopped parsley, and serve with pappardelle or rice. Interested in joining BBC Good Food cooking classes? Come and learn from our team in our online classrooms.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Wholesome Yum is a low carb keto blog. Here you will find natural, gluten-free, low carb recipes with 10 ingredients or less, plus lots of resources. These easy keto recipes are EASY and delicious!