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Receta Beef & Mushroom Stroganoff

by Brett Ede

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

1. 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.
2. 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.
3. Then add the mushrooms and briefly cook, before stirring.
4. Add the flour, mix well and briefly cook.
5. 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.
6. 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.
7. At the same time, blanch the beans in a pot of lightly salted, boiling water. Drain well.
8. Serve the Stroganoff with the beans alongside and mashed or boiled potatoes too, if you like.

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