Beef Stroganoff combinated Peppercorn-Coated Steak

This hearty stroganoff is made with full-flavoured British rump steak, coated in crushed peppercorns and paprika, and will be ready in 25 minutes.

Ingredients

• 500g Waitrose British Rump Steak, sliced thinly into long strips
• 1 tbsp Bart Bristol Blend Five Pepper, lightly crushed
• 1 tsp ground paprika, plus extra for sprinkling
• 50g unsalted butter
• 2 tsp olive oil
• 1 large onion, sliced
• 200g pack button mushrooms, sliced
• 2 tbsp Waitrose French Brandy
• 142ml pot soured cream
  

How To Cook

1. Place the rump steak in a shallow bowl, sprinkle the peppercorns and paprika over and toss well to coat evenly, then set aside. In a large frying pan, heat half the butter and oil, add the onion and cook for 2-3 minutes until softened, then stir in the mushrooms and cook for a further 4-5 minutes.
2. Using a slotted spoon, remove the mushroom and onion mixture and place on a plate lined with kitchen paper. Heat the remaining butter and oil in the pan until very hot then fry the beef quickly for 2-3 minutes until lightly browned.
3. Return the onions and mushrooms to the pan and add the brandy. Cook for 1-2 minutes then stir in the soured cream and bring to the boil. Simmer for 2 minutes, then season to taste.
4. Sprinkle with a little more paprika and 2 tablespoons chopped fresh flat-leaf parsley (optional). Serve immediately, with 500g Waitrose Fresh Egg Pasta Garlic and Herb Tagliatelle, cooked according to the pack instructions.

Cook's Tips
Alternatively, serve the stroganoff with basmati rice or a mixture of white and wild rice, for a more nutty texture.

serves : 4
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