Creamy Beef Stroganoff with LinguiniI used two Pave Rump Steaks for this recipe and I can honestly say they were one of the nicest cuts of beef I have EVER had. Hubby thought it was sacrilege to use them in a stroganoff - but I didn't listen to him. Recipe after my rant...
I feel I need to apologise for my lack of posts and comments on other blogs recently. I don't really have any good excuses, but I just feel I am drowning in 'stuff' to do at the moment. Tying up loose ends at work before I go on Maternity Leave, trying to finish my 5000 word essay that will hopefully get me chartered membership of the Royal Town Planning Institute, contending with an extension - so lots of dust, and general messiness, looking after a boisterous two year old who has decided it's good to wake up at least three times a night - and she was such a good baby too!, being kept awake by the little man who kicks me in my ribs all bl*%*y night (no not hubby, the baby) ...I could go on and on, but I'll leave it there. I need 48 hours in a day at the moment just to stay afloat. Anyway to get to the point, cooking blogworthy meals has not been my top priority recently, and last night I even resorted to using a Uncle Bens curry sauce (which hubby said he really liked!?!). I will try and get back on track once my maternity leave starts in September, but there will be another brief interlude to follow in late October, when the next one is due!
400g beef rump steak , trimmed
1 tbsp butter
1 tbsp Olive Oil
300g small button mushrooms
3 shallots , finely chopped
1 tbsp plain flour
300ml beef stock
1 tbsp Dijon mustard
1 tbsp tomato purée
3 tbsp crème fraîche
½ x 20g pack flat-leaf parsley , chopped
Step 1: In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Boil the pasta.
Step 2: Add the remaining butter and oil to the pan and soften the shallots for a few mins. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 mins until thickened, then stir in the mustard, purée, crème fraîche and seasoning. Bubble for 1 min more, then return the beef and mushrooms to the pan.
Step 3: Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley
Recipe source: www.bbcgoodfood.com