Beef Stroganoff

Directions

• Firstly, put a generous glug of olive oil in a pan and gently fry off the onions and garlic until slightly soft. If using whole baby onions you can fry these off first on a slightly higher heat to get them browned on the outside before turning the heat down to medium and adding the garlic.
• While the onions and garlic are frying, add a generous amount of salt and pepper to the plain flour and mix in. Use this to coat the beef all over.
• Add the beef to the pan and fry until browned. This will probably stick to the pan – don’t worry too much, just keep stirring and try to get a nice even colour on the beef.
• Once browned for a few minutes, deglaze the pan by adding a third of the wine or so. Scrape the stickiness from the bottom of the pan, and this will all help to thicken the sauce – it should be getting thick already.
• Once deglazed, add the rest of the wine, the paprika and the mustard. Add some salt, and then bring to just below boiling. Leave to simmer for about an hour or so with a lid on, stirring occasionally so nothing sticks to the bottom.
• After an hour, add the button mushrooms, stir and pop the lid back on, leaving to simmer for another 45 minutes or so, or until the beef is tender.
• Once cooked through, remove from the heat and stir in the soured cream. Taste and check the seasoning.
• Serve with long grain rice and skinny chips in a bowl
• When dishing up, drizzle the last of the cream over the top of the bowls and sprinkle with the chopped parsley.