stroganoff

Ingredients

250g beef steak - make it a fairly tender cut

1 large clove garlic

1/2 onion

150g mushrooms (brown or white)

1 tbsp flour (plain)

1 stock cube (or 200ml beef stock if you have it)

1 tsp dijon mustard

1/2 tsp worcestershire sauce

80ml sour cream

80ml cream (35% fat seems to work well)

30g butter

Rice or pasta to accompany

Method

Finely dice the garlic.

Melt butter in wok on lowish heat.

Fry garlic.

Dice the onion.

Add to wok and sautee.

Slice the mushrooms (no need to de-stem).

Add to wok and brown.

Prepare the beef:

Pound to flatten
Season with plenty of salt & pepper
Slice thinly

Put plenty of oil in a frying pan and get it nice and hot.

Fry the beef up quickly.

When browned, remove from heat.

In a small mixing bowl:

Mix flour, stock cube, mustard, worcestershire sauce with cold water.
Add 200ml hot water.
Add sour cream.

Throw it all into the wok

Add cream until desired consistency

gantt title Beef stroganoff dateFormat HH:mm axisFormat %H:%M section Wok Melt butter :a1, 00:00, 1m Sautee onions and garlic :done, a2, after a1, 5m Add the mushrooms and sautee until brown :done, a3, after a2, 15m Sprinkle flour over and sautee some more :a4, after a3, 1m Add the stock, mustard, worcestershire sauce :a5, after c2 a4, 30s Add the cream :a6, after a5, 30s Mix the sour cream with sauce and add :a7, after a6, 30s Add the beef :a8, after b2 a7, 30s section Frying pan Heat some oil to a high temperature :done, b1, 00:00, 2m Quickly fry the beef in batches :b2, after b1, 6m section Kettle Boil water :done, c1, 00:16, 5m Make stock :c2, after c1, 1m section Pressure cooker Wash rice :d1, 00:00, 4m Steam rice :done, d2, after d1, 20m

(grey = mostly unattended)