Depending on where you get your news from, the next couple of weeks may well feature thunder snow, a ‘killer cold’ or even – this is our favourite – the ‘Beast from the East’, a blast of cold air from eastern Europe.
Then again, it might just be a bit chilly with some rain.
Either way, this beef Stroganoff recipe is perfect for generating an inner glow.
As the name suggests, Stroganoff has its origins in Russia but variations of the dish can be found everywhere from China and Japan to Finland and Brazil.
Quality Meat Scotland kindly sent the 5pm Dining blog a voucher which we exchanged for Scotch Beef PGI at our local butcher A. Crombie and Sons.
This comfort food recipe didn’t take long to knock up and you could easily fit it in after work without any stress.
It’s a recipe which pretty much defines comfort food. It is rich and creamy but without any big domineering flavours.
Although you could up the ante by increasing the mustard if you wanted a punchier dish.
As it is, the creamy sauce and earthy flavours of the mushrooms act as supporting actors and lets the tender strips of beef take the starring role.
Best eaten with rain lashing against the window.
There are plenty more recipes for Scotch Beef and Lamb PGI at The Scotch Kitchen.
Beef Stroganoff – Comfort Food Recipe from Quality Meat Scotland
Prep: 15 minutes
Cooking: 15 minutes
450 g Scotch Beef PGI rump steak, trimmed of excess fat, thinly sliced
1 tbsp olive oil
20 g unsalted butter
1 clove garlic crushed
200 g button mushrooms, sliced
200 ml soured cream
1 tbsp Dijon mustard
Salt and pepper
A little beef stock made from good quality stock cube
1 tbsp parsley, roughly chopped
Egg pasta or rice to serve
Cook the pasta or rice as per pack instructions.
Meanwhile fry the steak strips in a hot pan with the oil and butter for a minute or two to brown it. With a slotted spoon transfer the browned meat to a plate while you continue.
Tip the mushrooms and garlic into the hot pan and stir fry until they are brown and any mushroom juices are reabsorbed, 3 or 4 minutes.
Add the soured cream and mustard and about 100 ml beef stock and season to taste. Return the steak to the mushrooms and reheat, stirring. If the sauce is very thick add a little extra hot beef stock.
Sprinkle on the parsley and carefully fold it into the mixture.