Today’s dinner is a twist on a previous post featuring Beef Stroganoff. It’s a spicy kick with the addition of some chilli and peppers. Again, this is one to make the night before because of the long cooking time and it also allows the flavours to develop fully.
- 1 onion finely chopped
- 2 cloves of garlic finely minced
- 1 small carrot finely chopped
- 2 sticks of celery finely chopped
- 300g (11 oz) Mushrooms
- 600g (21 oz) Stewing beef
- 3 tsps of Dijon Mustard
- 1 pepper chopped
- 1 fresh chilli finely chopped
- 100ml (1/2 cup) double cream
- A bay leaf, salt and pepper
Gently sautee the onion, carrots, celery and garlic in some fat (any good fat of your choice, not vegetable oil) in a heavy based pot. Add the beef and brown.
Cover the cooking ingredients with boiling water of hot stock if you have it, add the bayleaf and season well. Transfer to the oven for 3 hours at 170 deg C or until the beef is tender. At this stage add the mushrooms, pepper and chilli and cook in the oven for a further 45 minutes.
The next day, when ready to eat, heat up the Stroganoff, add the cream and Dijon mustard and it’s ready to eat. Don’t boil or the cream may curdle.