Categories
|
Beefy Beef Stroganoff |
Tips: This traditional Slavic recipe makes a
comforting meal on a chilly evening.
Porcini, also known as cepes, are widely
available form large supermarkets and
delis. You could use another dried exotic
mushroom instead, if you prefer.
|
Prep Time: 10 min, plus 20 min soaking
Cook Time: about 25 min
|
Yield:4
|
|
INGREDIENTS: |
| 1/2 oz |
dried porcini mushrooms (cepes) |
|
| 12 oz |
beef tenderloin |
|
| 2 tbsp |
olive oil |
|
| 4 oz |
shallots, sliced |
|
| 6 oz |
fresh cremini or portabello mushrooms |
|
|
salt and pepper |
|
| 1/2 tsp |
dijon mustard |
|
| 5 tbsp |
heavy cream |
|
|
fresh chives, to garnish |
|
|
freshly cooked pasta, to serve |
|
|
DIRECTIONS:
- Put the dried porcini mushrooms into a bowl and cover with hot water. Leave to soak for 20 minutes. Meanwhile, cut the beef against the grain into 1/4in thick slices, then into 1/2in long strips and reserve.
- Drain the mushrooms, reserving the soaking liquid, and chop. Strain the soaking liquid through a fine-mesh strainer or coffee filter paper and reserve.
- Heat half the oil in a skillet. Add the shallots and cook over a low heat, stirring occasionally, for 5 minutes, or until softened.
- Add the dried mushrooms, reserved soaking water, and whole fresh mushrooms and cook, stirring frequently, for 10 minutes, or until almost all of the liquid has evaporated, then transfer the mixture to a plate.
- Heat the remaining oil in the pan, add the beef, and cook, stirring frequently, for 4 minutes, or until browned all over. You may need to do this in batches. Return the mushroom mixture to the pan and season to taste with salt and pepper.
- Put the mustard and cream into a small bowl and stir to mix, then fold into the mixture. Heat through gently, then serve with freshly cooked pasta, garnished with chives.
|
 |
 |
 |
|
