Speedy Beef Stroganoff
Olive oil for frying
3 x 150g Organic rump steaks
6 shallots, thinly sliced
200g chestnut mushrooms, quartered
2 tbsp wholegrain mustard
100ml beef stock
Juice ½ lemon, plus an extra squeeze
80ml half-fat crème fraîche
Large handful fresh flatleaf parsley, finely chopped
Steamed rice for serving
1. Set a frying pan over a high heat and add a glug of oil. When the oil is shimmering, add the steaks and fry for 2 minutes on each side. The meat should be very rare as it will cook in the sauce, too. Set the steaks aside.
2. Turn the heat under the pan to low, then add the shallots and fry for 5 minutes. Add the mushrooms and fry for 10 minutes more or until the mushrooms start to soften and brown.
3. Stir in the mustard, stock and lemon juice. Season with salt and pepper, then simmer for 5 minutes. Stir in the crème fraîche and turn the heat down – don’t let it boil. Heat the rice according to the pack instructions. Slice the beef into strips, then stir it into the sauce, along with any resting juices and the parsley. Serve with the rice and an extra squeeze of lemon juice.