I'm stroganoff to live without you...

but thankfully I don't have to.

Seasonal, tasty and with multiple uses, this mushroom and beef stroganoff recipe ticks all the boxes.

The dish originated in Russia and was probably named after a member of the Strogonov family (how do you know when you've made it? well, having a worldwide culinary sensation bear your name is probably a small sign) Much like that other staple, Spaghetti Bolognese, everyone has their own version of Stroganoff: today I learnt that Sweden also has its very own variation: korvstroganoff.

This is my version of the famous dish. Its very quick (30 mins tops) and goes with just about anything you've got in the cupboard.

Mushroom and Beef Stroganoff (serves 4)

Ingredients :

1 onion (sliced)

250 g mushrooms (sliced) (I like using chestnut mushrooms but anything thats out at this time of year is fine)

4 frying steaks (cut into thin strips)

oil

marsala

4 tblps dried porcini mushrooms

250ml warm water

150ml creme fraiche

juice of half a lemon

dried thyme

seasoning

Method:

• Soak the porcini in the water.
• Season the beef within an inch of its life.
• In a large frying pan, briefly brown the steak. It should take no more than 4 minutes. Using a slated spoon remove the steak from the pan (Don't worry if it looks a bit pink in the middle, it's going back in later)
• Add the onions to the pan to cook in the beefy juices. (you might need to add some extra cooking oil at this stage). When the onions are translucent, remove them from the pan (it might sound like you are removing a lot of things from the pan but don't worry too much about the washing up, the beef and onions can be plonked in the same bowl at this stage)
• Add the mushrooms to the pan and fry until soft but retaining bite. You might need to add the mushrooms in batches. (Tip for cooking good mushrooms: 'don't crowd the mushrooms"!)
• Drain the porcini (keeping half the liquid) finely chop and add to the now cooked mushrooms. Add a good glug of marsala (this is optional but the alcohol burns off and makes it taste so much better!) and the mushroomy water.
• Return the beef and onions to the pan.
• Bring to the boil and immediately turn down the heat.
• Reduce the liquid by about half and squeeze in 1/2 the lemon juice. Stir!
• Add the creme fraiche and stir until warmed through.
• Sprinkle with thyme (a good teaspoon ought to do it, but don't let me hold you back) and season the whole dish again and add the remaining lemon juice.
• Serve with thick noodley pasta, white fluffy rice, on top of toasted french bread, in a baked potato: the list of accompaniments is quite possibly endless...