Serves 2, Preparation time 30 mins max.
If you’ve got some mushrooms lying around that need eating, this one’s perfect. Even though the earliest Stroganoff recipes didn’t have them, so what? Here’s a hark back to the original, but with mushrooms, otherwise it’s just wrong.
- 2-3 large brown field mushrooms
- oil or lard for frying
- 12 oz (400 g) beef, sirloin, topside or similar
- 1 tbsp mustard seeds (or 2 tsp mustard powder)
- 1 tbsp flour
- salt and pepper
- 1 glass of red wine (and one for the cook)
- crême fraiche or sour cream (yoghurt if slimming)
- 3-4 potatoes
- 8 oz (250 g) spinach
- 1 tomato, deseeded and diced as a garnish.
Cut the mushrooms into strips and fry in a casserole with a little oil. Cover to sweat for a few minutes. Meanwhile, Cut up the beef into thin strips. Grind up the mustard seeds (or use mustard powder) and combine with the flour, salt and pepper in a bowl, and toss the beef strips in it to coat with the mustard mixture. Fry the beef in a skillet until browned, then add to the casserole. Add the wine to the skillet and stir to pick up the flavours, and pour into the casserole. Add the crême fraiche and stir. Simmer on low for 10-15 minutes.
This should be enough time to slice the potatoes thinly and sauté in the skillet for a few minutes. Add the spinach, cover and sweat until the spinach is done.
Mound the potato mixture in the centre of the plate as a base, and pile the Stroganoff on top. Drizzle the gravy over with a spoon, and garnish with deseeded diced tomato.