Beef Stroganoff with Mustard Seeds And Black Peppercorns

Ready in 1 hour

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1 200 ml carto Waitrose Half
60 ml Brandy; (4tbsp)
45 ml Waitrose Extra Virgin Olive
; (1tbsp)
30 ml Waitrose Wholegrain Mustard;
; Pasta
1 500 g pack Waitrose Egg
15 ml Mustard seeds; roughly
1 pk Fresh tarragon; chopped
1 340 g pack Waitrose Mini
5 ml Coarse ground pepper; (1tsp)
; Fra?che
225 g Chestnut mushrooms;

Original recipe makes 4 servings



Toss the steak in the black pepper and mustard seeds. Heat 30ml (2tbsp) of the olive oil in a heavy based frying pan until hot then cook the beef for 5-6 minutes until browned and thoroughly cooked. Remove from the pan and keep warm. Add the remaining olive oil and cook the mushrooms for 4-5 minutes, until soft. Add the brandy and boil gently for 1 minute, then add the cr?me fra?che and simmer briskly until thickened. Stir in the wholegrain mustard and 30ml (2tbsp) of the tarragon. Season with salt and freshly ground black pepper. Return the beef to the sauce and bring to the boil. Serve with the cooked pasta and garnish with the remaining tarragon. NOTES : Stroganoff is a classic dish named after the 19th-century Russian diplomat Count Paul Stroganov. This recipe uses Waitrose Mini Diced Steak which contains less than 10% fat. Look out for the Diet Choice symbol on our packs. Serve with fresh pasta and a mixed salad.

Calories Per Serving: 94 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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