Time: 30 minutes
When I was growing up we always used to have beef stroganoff on Christmas Eve. We’ve not done that in our house for a few years but this year I decided to reinstate the tradition. This isn’t the original recipe but tastes just as good as I remember. It’s packed full of flavour with the paprika and Dijion mustard but the crème fraiche makes it wonderfully creamy.
600g beef fillet
2 tsp paprika
1 tbsp flour
250g button mushrooms
1 tbsp Dijon mustard
400ml beef stock
1 tbsp vegetable oil
2 heaped tbsp soured cream or crème fraiche
Cook the meat
Cut your beef into 1cm slices, and pop in a dish. Get your toddler to sprinkle over the flour, paprika, and seasoning and coat the meat in it.
Heat some oil in a large pan then add the beef. Fry the beef, stirring continuously until it is brown on all sides. This will only take a minute or so. Set the beef aside while you cook the sauce.
Make the beef stroganoff sauce
Get your child to help you prepare the vegetables. If they aren’t able to chop the onions yet, let them help you to peel them and chop the mushrooms.
Sauté the onion for a few minutes then add the mushrooms and continue to fry until both are soft. Add the Dijon mustard and stir to coat the mushrooms and onion.
Pour the stock into the pan and let it simmer for a few minutes until it has thickened and reduced by about half.
Add the beef into the sauce and stir everything together.
Turn the heat down and add the cream fraiche or sour cream.
Stir through and serve the beef stroganoff with rice or pasta.