Beef Stroganoff With Mustard Seeds And Black Peppercorns Recipe
- 1 x 340 g pack Waitrose Mini Diced Steak
- 5 ml Coarse grnd pepper, (1tsp)
- 15 ml Mustard seeds, roughly grnd (1tbsp)
- 45 ml Waitrose Extra Virgin Extra virgin olive oil, (3tbsp)
- 225 gm Chestnut mushrooms, quartered (8oz)
- 60 ml Brandy, (4tbsp)
- 1 x 200 ml carto Waitrose Half Fat Creme Fraiche
- 30 ml Waitrose Wholegrain Mustard, (2tbsp)
- 1 pkt Fresh tarragon, minced Salt and freshly grnd black pepper
- 1 x 500 g pack Waitrose Egg Ballerine Fresh Pasta
- Toss the steak in the black pepper and mustard seeds.
- Heat 30ml
- (2tbsp) of the extra virgin olive oil in a heavy based frying pan till warm then cook the beef for 5-6 min till browned and thoroughly cooked.
- Remove from the pan and keep hot.
- Add in the remaining extra virgin olive oil and cook the mushrooms for 4-5 min, till soft.
- Add in the brandy and boil gently for 1 minute, then add in the creme fraiche and simmer briskly till thickened.
- Stir in the wholegrain mustard and 30ml (2tbsp) of the tarragon.
- Season with salt and freshly grnd 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 MiniDiced Steak that contains less than 10% fat.
- Look out for the Diet Choice symbol on our packs.
- Serve with fresh pasta and a mixed salad.
pack waitrose, pepper, olive oil, mushrooms, brandy, fraiche, wholegrain mustard, tarragon
Taken from cookeatshare.com/recipes/beef-stroganoff-with-mustard-seeds-and-black-peppercorns-82520 (may not work)