Quick and easy stroganoff

THIS is a surprisingly quick and easy yet extremely satisfying recipe which is just perfect for cosy autumn nights ahead.

Here I’ve used a combination of rump and fillet for both taste and texture.

Whichever cut of steak you choose always tenderise beforehand.

Ingredients:

300g lean rump steak 300g fillet steak 2 cloves of garlic 1 tbsp sunflower oil 30g butter 1 large onion, chopped 100ml red wine 150g button mushrooms 1 tbsp plain or wholemeal flour 1 tsp Dijon or wholegrain mustard 1 tsp tomato puree 2 tsp lemon juice 100ml beef stock 100ml crème fraiche 150ml single cream Salt and ground black pepper Boiled rice and parsley for serving

Method:

Tenderise the steak with a meat mallet or rolling pin and season.

Cut into thin strips approximately two inches long.

Start to cook the rice according to the instructions.

In a large frying pan, heat the oil, add the garlic and half the butter and fry the steak for two minutes.

Once browned, remove with a slotted spoon, set aside.

Add the remaining butter to the pan and sauté the chopped onion and mushrooms for four minutes, tossing continuously.

Add the red wine and cook to reduce for a further four minutes.

Add the flour and sauté for one minute.

Next add the tomato puree, mustard and lemon juice.

Gradually stir in the beef stock to the bubbling mixture.

Mix in the crème fraiche and the cream, stirring continuously.

Return the steak to the pan and stir until the sauce is bubbling. Check for seasoning. Serve immediately with the rice and garnish.

Lesley and her husband Roberto own Roberto’s Italian on Ocean Plaza, for more of Lesley’s recipes pop by and say hello or go to www.ritaliandiner.co.uk

Steak is a powerhouse of protein, iron, zinc and numerous other essential minerals and vitamins. However, because of the saturated fat levels, red meat should be eaten in moderation.