As it’s a food and finance (and fashion) blog, it’s important that I show you how to make the most of the food you buy. For example, making meals from spare batches of bolognese or roast beef. If you saw my post on roast beef, you may have noticed that the joint was MASSIVE – far too big for two people. This meant that we had enough left over the next night (and some left to put in the freezer) to make beef stroganoff.
This is such a simple dish as most of the ingredients can already be found in your cupboard and the others – creme fraiche and parsley – can be used up easily in lots of other meals.
To make this, you will need:
2 beef steaks – fillet is best OR 350g roast beef, thinly sliced to the size of half of your pinky finger
Some oil – vegetable or olive is fine
1 white onion, half sliced and half diced
2 cloves of garlic, thinly sliced
A tub of chestnut mushrooms, washed and sliced
200ml creme fraiche
150ml chicken stock
Half a teaspoon of paprika
Lots of salt and pepper
A small bunch of parsley, chopped
If using beef fillet, get a frying pan very very hot, pour in some oil and cook the steaks according the packet’s instructions. You want them to be browned on the outside but they don’t need to be cooked through as they will cook a little more later on with the rest of the ingredients.
Start cooking the rice. This is such a quick meal to make that the rice will be the thing that slows you down!
Heat a large deep frying pan with some oil and slowly cook the onions and garlic to soften them. Keep stirring to ensure they’re not cooking too fast and burning. Once they’ve softened, add the mushrooms and allow them to soften too. This should take 3-4 minutes. Add the paprika and stir well.
Add the beef to the pan along with the creme fraiche and the chicken stock and turn up the heat so the contents of the pan come to the boil. Then, reduce the heat, give it all a big stir and allow it to simmer for a few minutes.
Then serve with rice and topped with parsley.
Hope you try it!