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.
I used to struggle to keep the beef tender when I cooked beef stroganoff but I saw in one of Tom Kerridge’s Lose Weight for Good book that he tenderizes the beef (bashes it under some cling film) before cooking it on a griddle pan. It seems to work perfectly, so now we find the kids don’t struggle to chew the beef as they used to.
3 cloves of garlic, crushed
1 tbsp dijon mustard
2 tsp paprika
1 tbsp tomato paste
1 beef stock cube
350ml beef stock
600g beef fillet
3 heaped tbps creme fraiche (or soured cream)
Prepare the vegetables
Get your child to help you prepare the onions, garlic and mushrooms. If they aren’t able to chop the onions yet, let them help you to peel them and chop the mushrooms. Mushrooms are a great vegetable to practice cutting with as you can use a regular table knife and you don’t need to be too accurate.
Cook the onions in a little oil for 5-10 minutes until they are nice and soft. Then add the crushed garlic.
Make the stroganoff sauce
Add the paprika, dijon mustard, tomato puree and crumbled beef stock cube. Your kids can help measure each of these in. If you don’t trust them next to the hob, remove your pan from the heat while you do all this.
Give it a stir then add the mushrooms.
Finally, add the beef stock, stir everything and then leave to simmer gently until the sauce has thickened and reduced by about half.
Cook the beef
Meanwhile, you can prepare the beef. Put the griddle pan on to heat, and then lay your meat on a chopping board and cover with some cling film. Get your kids to bash the beef with a mallet, or if you don’t have one use a rolling pin until it is around 5mm thick. This is one of my kids favourite things to do in the kitchen. Even if they aren’t helping me to make dinner, if they hear me start to tenderize some meat they come through for their turn!
Season the beef and spray or rub with a little oil.
Once the griddle pan is hot, cook the beef for a minute or so on each side. Remove the meat and lay it on the side to rest.
Finish the beef stroganoff
Chop up the meat into nice thin slices.
Remove the sauce from the heat and get your kids to add the creme fraiche and meat.
Stir through and serve the beef stroganoff with rice or pasta.
- 600 g beef fillet
- 1 tsp paprika
- 1 tbsp flour
- 1 onion
- 250 g button mushrooms
- 1 tbsp Dijon mustard
- 400 ml 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 and 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 sauce
- Chop the onions and 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 with rice or pasta.