Beef stroganoff

Soaking • 30 minutes

ServeS 4

Ingredients:

scant 1oz (25g) dried porcini mushrooms

1 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

12oz (350g) leftover roast beef, sliced into strips

2/3–1¼ cups hot vegetable or beef stock, as needed

1¼ cups heavy whipping cream

pinch of hot red pepper flakes

Method:

1 Soak the porcini mushrooms in 1¼ cups boiling water for 30 minutes.

2 Heat the olive oil in a large frying pan over low heat. Add the onion, and sweat gently for 5 minutes until soft. Season with sea salt and pepper.

3 Drain the mushrooms (reserve the liquid), and add to the onion, along with the beef. Pour the mushroom soaking liquid through a fine nylon sieve, and add to the pan with about half of the stock. 

4 Bring to a boil, then reduce the heat to a simmer. Add the cream and hot red pepper flakes, and simmer gently for about 20 minutes, adding more of the stock as needed.

5 Taste and adjust the seasoning as needed, and serve hot with some fluffy white rice or noodles

Beef stroganoff