There's nothing we love more than a drop in temperature, with the prospect of a delicious dinner blipping away on the stove. And for us, a stroganoff is the ultimate comfort meal. Served with either cooked rice, pasta or mash, it's the rich, decadent dish we can't get enough of. And buttered crusty bread is a non-negotiable on the side.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Cal/Serv:
575
Ingredients
350 g rump steak, cut into thick strips
1 Tbsp. mustard seeds, roughly ground
125 g unsalted butter
225 g shiitake mushrooms, quartered if large
60 ml brandy (or beef stock)
200 ml carton crème fraîche
2 Tbsp. wholegrain mustard
2 Tbsp. chopped fresh tarragon
roughly chopped chives to garnish
Directions
Step 1
Toss the steak strips in ground black pepper and mustard seeds. Heat 75g butter in a heavy-based frying pan until hot and sizzling, then cook the strips in three batches, each for 1-2min. Remove from pan and keep warm.
Step 2
Heat the remaining butter and cook the mushrooms for 2-3min. Add the brandy (or stock) and bubble for 1min, then add the crème fraîche and bubble until syrupy. Stir in the wholegrain mustard and tarragon. Season with black pepper.
Step 3
Return the beef to the sauce and bring to the boil. Serve, garnished with chives and cooked rice or pasta.
GH TIPS:
Not a fan of beef? Try with chicken or pork instead.
Try adding in cooked lentils for a protein and fibre boost.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
