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1. Heat the olive oil in a large pan and add the onion, garlic, mushrooms and steak. Cook for 6-8 minutes, stirring occasionally. 2. Stir in the wine, creme fraiche, mustard, stock cube, half the parsley, blended cornflour and seasoning to taste. Bring to the boil and simmer gently for 5 minutes, stirring occasionally until the sauce has thickened. 3. Meanwhile, fry the bread cubes for 1-2 minutes each side until golden. Drain on kitchen paper. 4. Transfer the stroganoff to a warmed serving dish. Arrange the croutons on top and sprinkle with the remaining parsley. Serve immediately. Ideal served with noodles or rice. NOTES : This delicious creamy dish should use the finest of beef steak. As an alternative to this you can gently stew the beef until tender.
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