Stroganoff is traditionally a Russian dish, but because of its popularity across the world it appears in many different incarnations.
My version uses chuck steak, which can be tough if cooked too quickly; it benefits from a low and slow cooking until it's nice and tender. Serves six.
YOU WILL NEED
2 tbsps rapeseed oil
700g lean chuck steak, sliced thinly
1 large onion, peeled and finely chopped
1 tsp smoked paprika
1 tbsp wholegrain mustard
300ml white wine
250g small mushrooms, sliced in half
200ml creme fraiche or soured cream
Sea salt and ground black pepper
Mashed potatoes or rice, to serve
Place a large, high-sided frying pan over a medium-high heat and add one tablespoon of the oil.
Brown the meat in batches until it has a good colour on all sides, making sure not to overcrowd the pan.
After you've browned each batch, transfer to plate.
Add the butter and another tablespoon of oil to the pan and, when the butter has melted and begun to foam, add the onion and fry for six to eight minutes until softened and golden.
Mix the meat back into the pan, along with the paprika and mustard, then pour in the wine and bring to the boil.
Season with sea salt and ground black pepper, then reduce the heat right down, cover with a lid and cook very gently for one hour and 15 minutes, or until the meat is tender.
Every now and then, remove the lid and give the mixture a quick stir to make sure it doesn't stick to the bottom.
After this time, add the mushrooms and creme fraiche and simmer gently for about 10 minutes until the mushrooms are tender.
Check the seasoning and add a little extra salt and pepper if necessary. Serve with mashed potatoes or rice.