Beef stroganoff

Dinner

Cooking method: Pan fry
Serves: 2

Time: Average - 30 to 60 minutes
Difficulty: Average - a standard adult who feeds themself could do it

Equipment

• Frying pan
• Rice bowl
• Steamer

Ingredients

• Condiment, cube, or tube
• Beef stock - 1
• Swiss bouillon - 1 teaspoon
• Drink or liquid
• Water - some
• Wine (red) - some
• Brandy - 2 teaspoon
• Eggs / cheese / dairy
• Butter - some
• Crème fraiche - 1 tablespoon
• Herb
• Parsley - some
• Meat
• Beef - 300 gm
• Oil
• Olive - some
• Rice
• Basmati - 1 cup
• Spread
• Mustard - 2 teaspoon
• Vegetable
• Onion - 1
• Mushrooms - 150 gm

Method

Set the steamer pan to boil, and mix one cup of rice with one cup of water, the Swiss bouillon, and a splash of olive oil together in the rice bowl and put it in the steamer to cook. Chop the beef into stir-fry strips (or buy it already chopped in the first place).

Slice the onion into thin slices, melt a big blob of butter in the frying pan and sauté the onion in the butter for a few minutes; thinly slice the mushrooms and add them to fry for a bit longer. Add the beef, grate some salt and pepper over it all, and fry for a few moments just to seal the outside, and add the brandy. Add the mustard and stir it around, then about 100ml of red wine and about 100ml of water and crumble the stock cube into it. Bring to the boil and down to simmer, until about half that liquid has boiled off. Stir in the crème fraiche to heat through, and then stir in the fresh chopped parsley. Then serve with the rice, which will hopefully be cooked by then.