Tender strips of beef and mushrooms cooked in sour cream and served over noodles make up this classic beef stroganoff recipe
Serves 4

Ingredients


  • 15g/1/2oz dried porcini mushrooms
  • 2 tablespoons olive oil
  • 100g/4oz shallots, sliced
  • 175g/6oz chestnut mushrooms
  • 350g/12oz beef fillet, cut into 5mm/1⁄4in slices
  • 1⁄2 teaspoon Dijon mustard
  • 75ml/3fl oz double cream
  • Salt and freshly ground black pepper

Procedure


  1. Put the porcini mushrooms in a bowl, cover with hot water and leave to soak for 20 minutes.
  2. Drain, reserving the soaking liquid, and chop the porcini.
  3. Sieve the soaking liquid through a fine-mesh sieve and reserve.
  4. Heat half the oil in a large frying pan.
  5. Add the shallots, and cook over low heat, stirring occasionally, for 5 minutes or until softened.
  6. Add the porcini, reserved soaking water and chestnut mushrooms.
  7. Cook, stirring frequently, for 10 minutes or until almost all of the liquid has evaporated, then transfer the mixture to a plate.
  8. Heat the remaining oil in the frying pan, add the beef (in batches if necessary to avoid crowding the pan) and cook, stirring frequently, for 4 minutes or until browned.
  9. Return the mushroom mixture to the frying pan, and season with salt and pepper.
  10. Put the mustard and cream in a small bowl and stir to mix, then fold into the mixture.
  11. Heat through and serve.