BEEF STROGANOFF
This is another
quick but quite impressive dish. I sometimes replace the Dijon
mustard with the wholegrain stuff - it's a little bit milder if
you're not too keen on the mustard thing.
Serves 4.
INGREDIENTS
|
2 tbsp
oil |
6 shallots,
peeled & chopped |
|
1 clove
garlic, crushed |
4oz button
mushrooms, sliced |
|
1oz butter |
1lb rump
steak, in thin strips |
|
half pint
soured cream |
1 tbsp
Dijon mustard |
METHOD
Heat the oil in
a pan and cook the shallots, garlic and mushrooms until soft.
Remove with a slotted spoon. Add the butter to the pan and cook
the beef in batches until brown on the outside but still pink
on the inside. Stir in the onion mixture. Add the cream, then
stir in the mustard and seasoning. Bring to the boil and simmer
for 2 minutes. Serve hot with rice.
