Mustard and Peppered Beef Stroganoff Recipe #363335
Serve with rice or pasta.
by English_Rose
25 min | 10 min prep
SERVES 4
- 12 ounces beef steaks, cut into thick strips
- ground black pepper
- 1 tablespoon mustard seeds, roughly ground
- 4 ounces unsalted butter
- 8 ounces shiitake mushrooms, quartered if large
- 4 tablespoons brandy
- 1 cup creme fraiche
- 2 tablespoons coarse grain mustard
- 2 tablespoons tarragon, chopped
- chives, chopped to garnish
- Toss the steak strips in ground black pepper and mustard seeds. Heat 3oz 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.
- Heat the remaining butter and cook the mushrooms for 2–3min. Add the brandy and bubble for 1min, then add the crème fraîche and bubble until syrupy.
- Stir in the mustard and tarragon. Season with black pepper.
- Return the beef to the sauce and bring to the boil. Serve, garnished with chives.
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5 stars