A classic, creamy dish made with rump steak, porcini mushrooms, onions, smoke paprika and more! Check out the best beef stroganoff recipe today!
Serves: 4
Total Time: 40 Minutes
Ingredients
- 2 garlic cloves, finely chopped
- 1 large white onion, finely sliced
- 1 beef stock cube
- 3 tsp smoked paprika
- 1 tbsp tomato puree
- 50g of porcini mushrooms
- 300 ml boiling water
- 2 tbsp Dijon Mustard
- 2 Rump steaks, Fat trimmed off
- 60g gherkins, chopped finely
- 4 tbsp parsley
- 1 tbsp olive oil
- 80ml creme fraiche
For the Rice
- 195g Basmati rice
- 450ml water
- 1 vegetable stock cube
- 50g unsalted butter
- 2 tbsp parsley
Instructions
- To get started, heat up the olive oil in a large frying pan over a medium-low heat. Once heated, add in your finely sliced onion and cook until the onion begins to caramelize, about 8 minutes. Whilst the onion is cooking, combine the porcini mushrooms with the boiling water and let sit.
- Add in your finely chopped garlic and cook for another 3 minutes. Next, add in your beef stock cube and ensure its fully incorporated before adding in the smoked paprika and the tomato puree. Cook for another 2 minutes.
- Next, add in your porcini mushroom/boiling water mix followed by the Dijon mustard. Stir to combine completely and bring to the boil. Once boiling, reduce the heat and allow to simmer for 15-20 minutes. You are looking for the liquid to reduce by about half.
- Onto the steaks. Place your rump steak between two seperate sheets of cling film and bash them with a tenderizer until they are about 5mm thick. Rub each side with a bit of olive oil and season generously with salt and pepper. Heat a medium griddle pan over a high heat and once smoking, add in the steaks and cook for about 1 minute on each side. Remove and set aside.
- Back to your sauce. Now that its reduced by half, remove the pan from the heat and stir through the finely chopped gherkins, parsley and creme fraiche. Cut your steaks into thin slices and add those, along with the juices from the rested meat to the sauce. Stir to completely combine.
- Serve immediately with the below rice or pappardelle.
For the rice:
- Place the rice in a bowl and add enough water to cover by 2 inches. Using your hands, gently move the grains around to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat three or four times, or until the water runs almost clear. Using a fine mesh strainer, drain the rice.
- In a medium pot, combine the water and the stock cube and bring to the boil. Once boiling, turn down the heat, add the rice and cover with a tight fitting lid. Simmer for about 20 minutes or until all of the water has been absorbed.
- Once cooked, remove the heat, add the button and allow the rice to sit for about 5 minutes covered. Fluff the rice with a fork and serve!