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w/ Rice & Broccoli
Serves 3
Cooking Time ~40 minutes
This is surprisingly easy for how tasty it is (based on a BBC Good Food recipe so no surprises there). The flavour is in the Stock and the heavy seasoning throughout. Add more Paprika if you like. Also: Fillet Steak is always best. You can definitely use Rump, Sirloin or anything else if you like but Fillet makes the meat melt away so much better.
Ingredients:
2x Fillet Steaks (or rump/sirloin)
1x White Onion
3x Garlic Cloves
1tsp Paprika
250g Mushrooms
150g Crème Fraiche
1tsp English Mustard
100ml Beef Stock
30g Fresh Parsley
Flour
Butter
250g Long Grain Rice
250g Tenderstem Broccoli
Method:
Finely slice the Onion, Garlic and Parsley. Slice the Mushrooms (I used Button Mushrooms and kept the stalks in).
Get your Rice on to cook as per packet instructions. Just make sure you time this with the Stroganoff.
Get a Casserole Dish (a big pan is fine) over a medium heat on the hob and heat some Oil in there. Add the Onions and cook for about 8-10 minutes or until fully softened but not too coloured. Then, add the Garlic and cook off for about 2-3 minutes. Add about a third of the Parsley at this stage.
Add some Butter to the mix. The more Butter, the less healthy BUT the more Butter, the more tasty. You decide. Once you've added the Butter, put the Mushrooms in and cook until softened (about 5 minutes more). Should look like this:
Season generously with Salt, Pepper and Paprika and mix well. Then, pour the mixture into a separate bowl.
Slice your Steaks up into bite-size chunks and add to a bowl with about a tablespoon of Plain Flour and Salt and Pepper.
Coat the Steak well and add into the Casserole Dish with a good glug of oil. You want to fry the meat off so that it is nicely coloured all over. It should take around 5 minutes or so. Once coloured nicely, add the Mushroom mix back in and stir.
Get 100ml of Boiling Water and drop a Beef Stock cube in. I like to use the liquid stock-pots as these are so much more flavourful. To that, mix the Creme Fraiche and Mustard and give it a good mix until you have a nice thick consistency.
Add this to the Casserole Dish and stir well. Add another third of the Parsley, stir, and cook on a low heat for anywhere between 5-15 minutes. While it's cooking you can get your Broccoli ready. I just blanched mine in Boiling Water for 5 minutes or so until slightly softened but still crunchy. Then, add some Butter, Seasoning and Chilli Flakes.
That's pretty much it. Serve up with some more Fresh Parsley and maybe some Creme Fraiche.
Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.
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