Yes, I know it's odd to serve it in Yorkshire puddings but it's what I really, really fancied so Pete indulged my whims!
We adjusted the amounts according to the nearest pack sizes available; it's a pretty flexible recipe in terms of volumes. I'm listing the ingredients as we used them. The original ingredient details and volumes are provided in brackets in the ingredients list, below.
Ingredients
225 grams/8 oz rump steak (original recipe: tenderloin)
1 teaspoon paprika
salt
freshly ground black pepper
Butter for frying (original recipe: 75 grams/ 3 oz)
Olive oil for frying (original recipe: 1 tablespoon)
1 medium onion, diced (original recipe: 175 grams/ 60z, sliced)
250 grams/ 9 0z brown mushrooms, quartered (original recipe: 175 grams/ 6 oz)
1 tablespoon smooth French mustard
150 ml/ 6 fluid oz sour cream (original recipe: 100 ml/ 4 oz)
Method
- Trim the fat from the beef and cut into short strips, about a centimetre wide.
- Quarter the mushrooms and dice or slice the onions.
- Roll the beef strips in the paprika, salt and pepper and put aside.
- In a large frying pan/ saute pan heat some butter and olive oil, add the onions and cook until soft.
- Add the mushrooms and cook until tender.
- In a second pan, melt some butter and cook the beef strips until the outsides are brown and the inside pink; it shouldn't take more than a minute or two.
- Stir the mustard into the onion and mushrooms mixture and then tip the beef (and juices) in too.
- Pour in the sour cream and stir through to heat.
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4 comments:
Thanks, Gill!
We had it with rice, I think, last time. Memory is a bit hazy about anything other than the lovely stroganof!
But I just really fancied it in Yorkshire puddings. Pete makes great ones but this time, we bought Waitrose ready-made fresh ones, which I really, really like!
I had a very disappointing mushroom stroganof at a pub this Wednesday:( Too late. I have to try yours. Plus I love to change recipes according to my own taste and whatever in the fridge. That's what I mean inspiring cooking.
I love that you used the yorkies to contain the mixture, can imagine them soaking up all the lovely juices to make an extra treat at the end! I have this book but still haven't made anything from it...do you think the mustard is essential as am not big on mustard...the only one I have on standby is the powdered colmans!
I would not say it's essential - it certainly gives a clear flavour BUT a lot of the flavour comes from the creme fraiche itself so I would definitely still enjoy this without the mustard. We often cook dishes with a creme fraiche based sauce (with no mustard) and love them. Come back and let us know how you like it?
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