Traditionally this was served with buttered noodles, not unlike tagliatelle, but it is so much nicer with fluffy rice. The soured cream is not strictly necessary, and regular cream will work just as well.
- 1 tblsp plain flour
- 2 tsp sweet paprika
- 450g (1lb) sirloin steak, cut into thin strips
- 25g (1oz) butter
- 2 tblsp sunflower oil
- 1 large shallot, finely chopped
- 150g (5oz) button mushrooms, halved
- 1 garlic clove, crushed
- 1 tblsp white wine vinegar
- 150ml (¼ pint) chicken stock
- 4 tblsp white wine
- 2 tsp tomato purée
- 1 tsp Dijon mustard
- 150ml (¼ pint) soured cream
- Sea salt and freshly ground black pepper
- Fluffy rice, to serve
- Dill pickle shavings, to serve
- Toss the flour and paprika together in a shallow dish and add some seasoning and then use to coat the steak.
- Heat half the butter and oil in a frying pan over a high heat. Add the steak and stir-fry for 4-5 minutes, until sealed and lightly browned. Tip onto a plate and set aside.
- Reheat the pan over a medium heat. Add the rest of the butter and oil and then add the shallot. Sauté for 2-3 minutes, until softened but not coloured.
- Increase the heat to high and add the mushrooms to the pan with the garlic. Season to taste and continue to sauté for another 2-3 minutes, until tender.
- Add the white wine vinegar and allow to bubble right down, then add the stock, wine, tomato purée and mustard, stirring to combine.
- Tip the sautéed beef with any juices back into the pan, then bring to the boil. Reduce the heat and simmer gently for about 5 minutes, until the sauce has reduced by half, stirring occasionally.
- Stir the soured cream into the pan and return to the boil, then reduce the heat again and simmer gently for a couple of minutes, until the sauce has thickened and slightly reduced.
- Divide the fluffy rice between warmed plates and spoon over the beef stroganoff. Add dill pickle shavings and a good grinding of black pepper. Serve at once.