This classic beef and mushroom stroganoff is made creamy with a tub of crème fraîche and given that classic colour with paprika. Enjoy it served with mash or fries
- Serves: 4 persons
- for frying vegetable oil
- 2large onions, halved and thinly sliced
- 250g chestnut mushrooms, thinly sliced
- 2x 200g sirloin steaks, excess fat trimmed, sliced into ½ cm-thick strips
- 1tbsp paprika (not smoked), plus extra to serve
- 2tbsp Dijon mustard
- 1tsp celery salt
- 400g half-fat crème fraîche
- to serve fries or mash
Step 1Heat 2 tbsp of oil in a large frying pan over a high heat and cook the onions for 10-15 minutes or until they become softened with slightly browned edges. Remove with a slotted spoon and drain on kitchen paper.
Step 2Wipe the pan dry and add the mushrooms without any oil. Stir occasionally over a high heat to let them release all of their moisture, then add 1 tbsp of oil and allow them to colour a bit. Remove and add to the onions.
Step 3Heat the pan again, drizzle in a little more oil, add the steak and stir-fry for a few seconds. Return the mushrooms and onions, and stir well. Add the paprika, mustard, celery salt and a generous amount of black pepper, and stir again for a few seconds. Add the crème fraîche and combine until the sauce is an even colour. Reduce the heat to medium and cook for a couple of minutes to heat the sauce through. Sprinkle with a little more paprika before serving with fries or mash.