Poor Man's Stroganoff with Wild Mushrooms
This is so called because the most expensive fillet steak was traditionally used. In this version giving it slow instead of fast cooking enables you to use a cheaper cut of beef – but with a better flavour, I think.
|1½ lb (700 g) lean chuck steak|
|1 lb (450 g) mushrooms, thickly sliced|
|10 fl oz (275 ml) dry white wine or dry cider|
|½ oz (10 g) dried porcini mushrooms|
|2 large onions|
|2 oz (50 g) butter|
|200 ml carton crème fraîche|
|freshly grated nutmeg|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a large, thick-based saucepan.|
This recipe is taken from The Evening Standard Cookbook.
First of all, heat the wine or cider in a small saucepan until it just begins to bubble around the edges. Then remove it from the heat, add the dried porcini mushrooms and leave it aside to soak while you trim the meat.
What you now need to do is cut the steak into thin strips, about ¼ inch (5 mm) wide and no more than 2½ inches (6 cm) long. The onions should be peeled, cut in half, then each half sliced and the layers separated out into half-moon shapes.
Now melt the butter in the thick-based saucepan and gently soften the onions for 5-6 minutes or until they have turned golden brown. Then, with a draining spoon, remove them to a plate.
Next, turn up the heat up high, add the pieces of meat to the saucepan (a few at a time in about 6 batches). Brown them all over and transfer them to join the onions.
When all the meat is browned, return the whole lot to the pan, along with the onions.
Next, season with salt and freshly milled black pepper, and pour in the wine or cider and the soaked mushrooms. Now bring it up to a gentle simmer, put a lid on and let it cook very gently on top of the stove for about 1½ hours – stirring it just now and then.
When the time is up stir in the sliced fresh mushrooms (which will add a lot of juice, in case you think it seems a little dry), put the lid back on and leave to cook very gently for a further 30 minutes or until the meat is tender.
Now taste to check the seasoning, remove the pan from the heat and stir in the crème fraîche with a few good gratings of fresh nutmeg.
Reheat very gently without allowing it to come back to the boil and serve with plain rice and a green salad or some lightly buttered spinach.
Menu suggestion: Serve with plain rice and imported fresh shelled peas.
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This brilliantly tasty supper dish for two takes only about 20 minutes to make, so is the perfect solution for a weekday supper when time is of the essence!
I think a Stroganoff made with lambs' kidneys is even nicer than one made with fillet steak.
Rich, luscious and full of flavour, this recipe works just as well with fillet steak, for those who prefer not to eat liver. Having said that, liver is cheap and nutritious and is ideal for this recipe.
Cassoulet is made with all sorts of lovely French ingredients, but for a more economical version, this poor man's cassoulet is just the thing. Make sure you use good-quality meaty sausages.
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