Freeze beef for 45 minutes, then slice as thinly as you can and season.
In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Meanwhile, boil the pasta.
Add the remaining butter and oil to the pan and soften the shallots for a few minutes. Stir in the flour for 1 minute, then gradually stir in the stock.
Bubble for 5 minutes until thickened, then stir in the mustard, tomato pureé, creme fraiche and seasoning. Bubble for 1 minute more, then return the beef and mushrooms to the pan.
Drain the pasta, toss with half the parsley, then serve with the creamy stroganoff, sprinkled with the remaining parsley.
|Dijon Mustard||1 Tbsp|
|Beef Stock||300ml/ ½pt|
|Plain Flour||1 Tbsp|
|Shallots. Finely Chopped||3|
|Small Button Mushrooms||300g/10oz|
|Olive Oil||1 Tbsp|
|Beef Rump Steak. Trimmed||400g/14oz|
|Tomato Pureé||1 Tbsp|
|Creme Fraiche||3 Tbsp|
|Flat-leaf Parsley. Chopped||10g|
Mince and dumplings are a firm favourite with not only family's but can easily be cooked for one. You might think that the recipe can be boring, but it is exactly the opposite. By adding spring onions... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.