We had a wonderful joint of rare roast beef at the weekend and, unusually, there was a fair bit leftover – time for a cheat’s strogonoff for supper! I trimmed my rare beef into thin strips and added them to the sauce at the end so they were warmed through but not cooked further. You can use the recipe to make this leftover beef version or cook it from scratch – either will be delicious and it takes less than 30 minutes to get from chopping board to plate! Serve with plain boiled rice.
Serves 4
- 500g sirloin or fillet steak (or leftover rare roast beef)
- Salt and black pepper
- 50g butter
- 2 large shallots, finely chopped
- 2 tbsp olive oil
- 300g white or chestnut mushrooms, cut in half or quartered depending on their size
- 250ml sour cream
- 1 tbsp of English mustard
- 1 tbsp finely chopped parsley
- 150ml beef stock
To make…
- Melt half the butter in a wide pan and cook the onions gently until soft and golden and sweet.
- Meanwhile, if you’re using raw beef, heat the oil in a frying pan until smoking hot, fry the steak for about 1½ minutes on each side until well browned, then set aside. Cut into thin strips before adding to the sauce. The beef needs to be just pink to retain the tenderness.
- Add the remaining butter to the pan and turn the heat up. Sauté the mushrooms until softened and slightly coloured.
- Put the cream, stock and mustard in the pan, stir, combine and heat gently. Add the steak strips and warm through for 5 minutes. Season to taste. Add the parsley before serving with plain boiled rice.
