Easy Beef Stroganoff

Beef Stroganoff is a bit of a retro classic, but is still a delicious dish all the same. I have fond memories, as a kid, of my mum making this for family dinners using Campbell's Condensed Cream of Mushroom Soup and cheap strips of “stir fry” beef. Hopefully my take on this dish is a little higher quality, but still hits all the right comfort food spots.

You will need:
1tbsp vegetable (rapeseed) oil
16oz rump steak
2tbsp butter
2 large onions, finely chopped
1 punnet of chestnut mushrooms (about 300g), quartered
1 clove of garlic, crushed
200ml sour cream
1tbsp english mustard
200ml beef stock
Pinch of salt and pepper

Method:
1. Heat the oil in a frying pan over a high heat, fry the steak for about 1 minute each side until browned, then leave to rest.
2. Add the butter to a sauce pan, over a medium heat, and allow it to melt, once melted add in the onions and cook for about 10 minutes until soft and starting to turn golden.
3. Add in the mushrooms and garlic and cook for a further 5 minutes until softened. Tip the onions, mushrooms and garlic into a bowl and set aside.
4. Put the pan back on the heat, add in the sour cream and mustard and whisky together.
5. Slowly add the beef stock to the cream and mustard mixture, whisking constantly.
6. Gradually bring the sauce up to a gentle simmer, stirring regularly, and allow to simmer for about 5 minutes before adding in the onions, mushrooms and garlic.
7. Thinly slice the steak, season lightly with salt and black pepper and add to the sauce, along with any resting juices, to heat through.
8. Check the sauce for seasoning and add salt and pepper to taste.

Notes:
I usually serve this over egg tagliatelle, however, it's also great over steamed rice, mashed potatoes, a jacket potato or even just in a bowl with a side of crusty bread.