Mrs. Jackson Cooks

Life through food

Beef stroganoff

on March 19, 2012

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Hello! I am back in the land of the living. Although not for long – I am off on holiday on Friday! I haven’t really felt like blogging very much recently – all been a bit stressful. But I made this delicious stroganoff on Friday evening before we went out and it’s perfect for lining your stomachs. Tasty but not too heavy (used creme fraiche instead of cream) and very simple to make. And I just had to tell you about it.

I also made pineapple upside down cake and a Japanese beef stir fry that was tasty – but I forgot to take photos 😦 Next time!

This stroganoff recipe originally came from the bbc. Not the good food site, but their other site (just to be confusing). You can find it here http://www.bbc.co.uk/food/recipes/bluecheesestroganoff_81265

I did wonder about the blue cheese, but duly added it in and it was delicious – added flavour without being to strong and a great way to use up some stilton that’s slowly getting stronger at the back of your fridge!

I did it with sauteed potatoes and the guys had naan bread with it too – I found potatoes was enough though.

Beef stroganoff with blue cheese

Serves 3

  • 1 tbsp olive oil
  • 225g steak (I used quick frying steak – no point using something nice for this – but you don’t want stewing steak though – it’ll take too long), cut into thin strips
  • 1 red onion finely chopped
  • 2 garlic cloves, crushed
  • 5-6 chestnut mushrooms, sliced
  • 1 pepper, deseeded and sliced
  • 3 tsp white wine vinegar
  • 4-5 heaped tbsp low fat creme fraiche
  • 100g blue cheese (I used stilton)
  • 1 tsp paprika
  • salt & pepper to taste
  1. Heat the oil in a large pan
  2. Add the beef strips and fry until browned
  3. Add the onion, garlic, mushrooms and pepper and fry until softened and the onion translucent.
  4. Add the vinegar, creme fraiche, paprika and blue cheese. Stir until the creme fraiche and cheese is melted.
  5. Reduce the heat to low.
  6. Add salt & pepper to taste. Allow to bubble for a few minutes until a nice thick consistency is reached.
  7. Serve immediately with pasta, potatoes or flatbreads.
  8. Enjoy 🙂
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