Wouldnt mind the recipe for the stroganoff. I tried a packet version and that was pretty good but...
I generally make it up as I go along - and it's one of those family recipes that probably deviated from the "proper" recipe a long time ago. You'll notice that there are no quantities - bread and cakes need quantities, anything else needs common sense..
Fillet steak, sliced into strips - not too thin (or you risk it getting dry) but small enough to eat without cutting. You can use sirloin/rump but you'll need to judge the cooking/resting very well to avoid it being chewy.
Mushrooms (chestnut for preference), sliced
Onion, chopped reasonably finely (definitely not chunky)
Paprika powder, I prefer the smoked version
Creme fraiche (or you could use cream, I prefer the slight acidity that creme freche brings)
Lightly fry the steak in a little oil, but just brown it off don't cook it through. Remove the steak from the pan, cover and keep warm (I'll usually have a pre-warmed bowl to put it in to, cover with clingfilm and then wrap in an oven glove) - if you're worried about it not being cooked through, leaving it in its own residual heat and juices at this point is the trick to it being moist and not dry. It will be cooked by the time you get to the end.
Add the onions and gently cook until translucent, as the onions start to soften add the mushrooms. Cook gently until the mushrooms soften and releases their juices. At this point, season lightly with salt/pepper.
Add paprika to the onions/mushrooms and mix through. Add the creme freche and mix through, add the steak back to the pan and give it a stir.
Leave on the heat until the whole dish is heated through and just below the simmering point.
Edit: you can add a dash of wine or port to the pan before the creme freche goes in, but allow it to reduce down a bit before continuing or you'll have a rather thin sauce.
Serve with rice or thin-cut chips, or pasta if you want to.
on me.......off to buy me puff pastry....
