Beef stroganoff
~45 min (estimated)
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Ingredients
- 1 tbls Avocado Oil
- 1 Onions
- 1 clove Garlic
- 1 tbsp Butter
- 250g (9 oz) Mushrooms
- 500g (1 lb) grass-fed Beef Fillet
- 1tbsp Wholemeal Spelt Flour
- 150g (5.5 oz) Creme Fraiche
- 1 tbsp English Mustard
- 100ml (½ cups) Beef Stock
- Topping Parsley
Tip: Try ¾ cup oil for every 1 cup butter — works well in cakes and quick breads, less so in cookies or pastry that rely on butter's structure.
Instructions
- Heat the avocado oil in a non-stick frying pan then add the sliced onion and cook on a medium heat until completely softened, so around 15 mins, adding a little splash of water if they start to stick at all. Crush in the garlic and cook for a 2-3 mins further, then add the butter. Once the butter is foaming a little, add the mushrooms and cook for around 5 mins until completely softened. Season everything well, then tip onto a plate.
- Tip the wholemeal spelt flour into a bowl with a big pinch of salt and pepper, then toss the steak in the seasoned wholemeal spelt flour. Add the steak pieces to the pan, splashing in a little oil if the pan looks particularly dry, and fry for 3-4 mins, until well coloured. Tip the onions and mushrooms back into the pan. Whisk the crème fraîche, mustard and beef stock together, then pour into the pan. Cook over a medium heat for around 5 mins. Scatter with parsley, then serve with pappardelle or rice.
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