A quick version of stroganoff this supper for two is ready from scratch in 20 minutes. Using rump or flank steaks and dried porcini mushrooms it is simple but delicious.
Cooking Time: 10 minutes
- 375g/12oz lean rump or flank steak cut into 5cm/2inch strips, lengthways
- 25g/1oz unsalted butter
- 2 shallots, peeled and sliced
- 200ml/7floz white wine
- 30ml/2tbsp olive oil
- 25-50g/1-2oz dried porcini mushrooms, soaked in 200ml/7floz warm water
- 45ml/3tbsp crème fraîche
- 15ml/1tbsp freshly chopped coriander
- Heat the butter in a large non-stick frying pan and cook the shallots for 2-3 minutes until soft, but not coloured.
- Add the wine, bring to the boil and bubble until most of the liquid evaporates. Transfer the shallots to a small plate and set aside for later.
- Heat the oil in the same frying pan and cook the beef for 3-4 minutes, tossing occasionally until nicely caramelised. Season.
- Drain the mushrooms (reserve the mushroom liquid) and add them to the pan along with the shallots. Add 100ml/3½floz of the mushroom liquid and the crème fraîche. Bring to the boil, reduce the heat and simmer for 2-3 minutes.
- Garnish with the coriander and serve with plain boiled rice and seasonal vegetables.