We’ve bulked up our stroganoff with extra baby chestnut mushrooms, which helps cut the cost without compromising on flavour. 2tbsp mustard sounds like a lot, but the flavour mellows during cooking and balances beautifully.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
305
Ingredients
2 Tbsp. olive oil
1 large onion, finely sliced
400 g baby chestnut mushrooms, halved
2 Tbsp. plain flour
2 Tbsp. English mustard, see GH TIP
2 garlic cloves, crushed
300 g sirloin steak, extra fat trimmed, finely sliced
200 ml hot beef stock
150 ml soured cream
Large handful parsley, roughly chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Pour oil into a medium roasting tin and heat in the oven for 10min.
Step 2Carefully remove the tin from the oven. Add the onion and mushrooms and mix to coat in the oil. Return to the oven for 5min, until the onion has started to soften.
Step 3Remove the tin from the oven and stir through flour, mustard, garlic and plenty of seasoning. Add the steak, pour in the stock and return to oven for 15min, until the sauce has thickened. Stir through soured cream and return to the oven for 5min, until piping hot.
Step 4Scatter over the parsley. Serve with crusty bread or rice and a green salad, if you like.
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
