My Beef Stroganoff

I watched my mother make beef stroganoff and

have added my own additions to this recipe.

This rich and creamy stroganoff is very filling

and makes for a very easy weeknight meal

because it's on the table in 20 minutes, 

all cooked in the one fry pan!

 

The ultimate mealtime comfort food, 

which is often requested in my household.

INGREDIENTS (Serves 4)

800g Rump Steak, trimmed and cut into thin strips
1 Tbsp Olive Oil
2 Tbsps Butter

1 Onion, finely chopped

3 Garlic Cloves, minced

500g Mushrooms, sliced

1 Tsp Dried Thyme

2 Tbsps Tomato Paste

2 Tbsps Dijon Mustard

150ml Creme Fraiche or Sour Cream

(Recipe to make own creme fraiche below)

Sea Salt

Freshly Ground Pepper

400g Fettucine

METHOD

Heat the oil in a large fry pan over a high heat.

Add the beef strips and brown all over. Set beef aside on a warmed plate, and cover.

Add half the butter to the same fry pan, Add the onion and garlic, saute for 5 minutes, or until tender.

Stir in the mushrooms, thyme salt and ground black pepper, and cook for a further 4 minutes.

Add the dijon mustard and tomato paste, combine well. 

At this stage, prepare fettucine according to package directions. Drain. (Feel free to toss 1 Tbsp Oil or 1 Tbsp Butter thru the fettucine once drained.)

Add the beef strips, reduce heat to medium low and let simmer for 10 minutes.

Then add the creme fraiche, stir well to combine.
               
Serve beef mixture over the fettucine.

To Make Creme Fraiche:
Just mix equal amounts of thickened cream and sour cream in a glass jar having a tight-fitting lid; screw on the lid and allow the mixture to stand at room temperature overnight. You can keep this homemade version in the refrigerator for up to a week.