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

1. Toss the steak in the black pepper and mustard seeds.
2. Heat 30ml
3. (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.
4. Remove from the pan and keep hot.
5. Add in the remaining extra virgin olive oil and cook the mushrooms for 4-5 min, till soft.
6. Add in the brandy and boil gently for 1 minute, then add in the creme fraiche and simmer briskly till thickened.
7. Stir in the wholegrain mustard and 30ml (2tbsp) of the tarragon.
8. Season with salt and freshly grnd black pepper.
9. Return the beef to the sauce and bring to the boil.
10. Serve with the cooked pasta and garnish with the remaining tarragon.
11. NOTES : Stroganoff is a classic dish named after the 19th-century Russian diplomat Count Paul Stroganov.
12. This recipe uses Waitrose MiniDiced Steak that contains less than 10% fat.
13. Look out for the Diet Choice symbol on our packs.
14. 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)