Beef stroganoff with creamy polenta 

As the evenings are getting colder, we’re fighting back with an old-time classic, beef stroganoff or beef stroganov. It’s a Russian dish, invented sometime in the early 1800s, consisting of sautéed pieces of beef served in a sauce with smetana (sour cream).

Since the 1800s, beef stroganoff has become popular around the world and had its heyday in the 1950s and 1960s, but since then has fallen out of favour. However, we aren’t quite ready to send it off to pasture as it can be so much more. In this recipe we’ve used rump steak and crème fraiche with a bit of mustard to give it that extra creamy-soft feeling with a bit of spunk.

SERVINGS
4
ACTIVE TIME
10 MINUTES
TOTAL TIME
30 MINUTES
LEVEL
EASY

INGREDIENTS

olive oil
onion, finely chopped
garlic, finely chopped
butter
mushrooms, sliced
steak, sliced
plain flour
crème fraîche
English mustard
beef stock
small bunch parsley, chopped
polenta
salt to taste
ground black pepper to taste

METHOD

Prepare all your ingredients.

For the polenta; bring the water to a simmer and add the salt. Gradually stir in the polenta and cook, stirring every now and again for 20 minutes.

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook over medium heat until softened. Add the garlic and cook for a further 2 minutes or until fragrant. Add the butter. Once the butter is foaming a bit, add the mushrooms and cook for 5 minutes. Season well and tip onto a plate.

Tip the flour into a small bowl with a big pinch of salt and ground black pepper, then toss the steak in the seasoned flour. Heat the same saucepan over high heat add a dash of olive oil and fry the steak for 3 minutes or until well coloured.

Tip the mushroom mixture back into the pan. Mix the crème fraiche, mustard and beef stock together and pour into the pan. Cook over medium heat for 5 minutes.

Scatter with parsley, then serve with the polenta.

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