This beef stroganoff recipe is handed down from my mum and is now a firm favourite with the boyfriend!
> Olive oil (or whichever oil you prefer cooking in)
> 1 onion
> Beef stock cube
> 300ml pot of Creme Freche
> Tomato Purée
> Salt and pepper to season
> Enough beef for 2 people – thinly sliced
> Cooked white rice – I usually do 1 cup per person
> Place the rice in a saucepan and cover with cold water. Put on the hob to cook.
> Slice the onion and beef thinly.
> Heat the oil in a wok or large saucepan, place the onion in the hot oil and cook for a couple of minutes until browned.
> Add the beef and cook until it’s all browned off.
> Add the creme freche and stir in until all the beef is covered, add the stock cube and mix.
> Add the tomato purée. Probably about a teaspoon, but I usually do it by eye and to taste so it’s really up to you, mine is usually a pale orange colour.
> Season to taste and leave to simmer until all the beef is cooked through and the rice is done, stirring every so often.
> When the rice is cooked drain the water off in a sieve or colander and serve.