I’ve made Beef Stroganoff before using those stir-in packets from the supermarket. I had always thought it would be a complicated recipe to cook. It’s not. This is the first recipe that I tried, from a book called “How to feed your family a healthy, balanced diet with very little money…and hardly any time, even if you have a tiny kitchen, only three saucepans (one with an ill-fitting lid) and no fancy gadgets – unless you count the garlic crusher…” by Gill Holcombe. Yes that IS the title! I bought the book last year sometime when I was browsing in the book shop at The Outlet in Banbridge, Co. Down for just a couple of pounds and have cooked a few recipes from it but so far this one is our favourite.
The book suggests serving with plain boiled rice and salad, but I cooked a small bag of salad potatoes instead and it was delicious.
1 medium onion
1 tsp mustard
- Heat a little oil in a large pan. Cut the steak into fine strips and fry for a minute or so to seal the meat on all sides.
- Turn the heat right down and let the steak simmer gently for about 30 minutes.
- Add a lump of butter to the pan and fry the finely chopped onions until soft and golden then add the mushrooms and cook for another 2-3 minutes.
- Sir in the mustard and cream. Warm through very gently (to stop the cream curdling) for 5-10 minutes.
- Sprinkle with parsley and serve.