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Ingredientes
- 2 x 180 gm Porterhouse steaks, trimmed of all fat & sinew
- sea salt & freshly ground pepper
- olive oil
- 1-2 garlic cloves, crushed
- 1 onion, finely sliced
- 10 baby button mushrooms, halved
- 1 heaped tbsp plain flour
- 1 cup beef stock
- 1 heaped tspn Dijon mustard
- a slurp of Worcestershire sauce
- 2 tbsp chopped fresh parsley
- a slurp of brandy
- 2 heaped tbsp sour cream
- 24 green beans, topped & tailed
Direcciones
- Slice the steaks into strips and season. Then heat a thin layer of oil in a heavy-bottomed pan to smoking and quickly sear the beef all over. Remove.
- Add a little more oil to the pan, if needed, and gently sauté the garlic and onion until tender, regularly stirring and scraping the bottom of the pan as you do so.
- Then add the mushrooms and briefly cook, before stirring.
- Add the flour, mix well and briefly cook.
- Then add about ½ cup stock, the mustard, Worcestershire, parsley and seasonings. Stir well and cook until thickened, adding the remaining stock as you do so.
- Add the brandy and let it bubble for a few minutes, before adding the sour cream. Mix well and taste for seasoning. Then return the beef, turn off the heat and toss to warm through.
- At the same time, blanch the beans in a pot of lightly salted, boiling water. Drain well.
- Serve the Stroganoff with the beans alongside and mashed or boiled potatoes too, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 4 servings | |
| Calories 211 | |
| Calories from Fat 131 | 62% |
| Total Fat 14.54g | 18% |
| Saturated Fat 6.05g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 240mg | 10% |
| Potassium 306mg | 9% |
| Total Carbs 4.44g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.29g | 1% |
| Protein 14.76g | 24% |
