Hereford Beef with Dried Mushrooms

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.

Serves: 2

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.