Indulge in a hearty and flavorful Beef Stroganoff that’s perfect for a comforting dinner! This recipe features tender rump steak, mushrooms, and a rich, creamy sauce, enhanced with the secret ingredient: beef consommé for an extra punch of beefy goodness. Crispy onions and tangy gherkins make this dish truly special. Serve it over fresh basmati rice for a complete meal!
- Ingredients:
- ½ tbsp light olive oil
- 1 large onion, finely sliced
- 3 garlic cloves, finely chopped
- 1 beef stock cube
- 2 tsp sweet smoked paprika
- 1 tbsp tomato purée
- 400g tin beef consommé (or beef stock)
- 150g/5½oz chestnut mushrooms, thinly sliced
- 1 tbsp Dijon mustard
- 2 rump steaks (175g/6oz each), visible fat trimmed
- Olive oil spray
- 60g/2¼oz cornichons or small gherkins, sliced
- 75ml/2½fl oz half-fat crème fraîche
- 2 tbsp finely chopped flatleaf parsley and chervil
- 2 tbsp dried onion flakes
- Sea salt and freshly ground black pepper
- 160g/5¾oz basmati rice (optional, for serving)
- Method:
- Heat olive oil in a large pan, cook onion over low-medium heat for 10 minutes until softened. Add garlic, stock cube, paprika, and tomato purée, cooking for 2 minutes.
- Stir in beef consommé, mushrooms, and mustard. Simmer for 10-15 minutes until reduced by half.
- Flatten steaks between cling film, season, and spray with olive oil. Cook in a hot griddle pan for 1 minute on each side. Rest the steaks.
- Stir cornichons, crème fraîche, and most herbs into the sauce. Add resting meat juices and adjust seasoning. Slice steaks and stir into the sauce.
- Garnish with a mix of dried onion flakes and reserved herbs. Serve with basmati rice if desired.
Enjoy this creamy, savory delight! 
