Had some thin sliced rump steak (minute steak) left over from yesterdays Cricket barbecue so decided to make a quick Stroganoff for tea.

Beef Rump Minute steak or extra thin sliced rump is a fantastically versatile ingredient and if you keep a few slices in the freezer they are also very handy as they defrost very quickly at room temperature or in the fridge.  Ask your butcher if they can slice some rump or top rump on the slicer for you.

Beef Stroganoff a British institution? but the name suggests otherwise! actually typical of medieval Russian cookery and now popular throughout Europe, Brazil, Portugal and most of the western World.

My quick Strog recipe

Ingredients:-

• 500g/1lb approx thin sliced beef rump steak (sirloin or fillet is even better! but not necessary)
• small tub of sour cream
• 8 or 9 mushrooms thinly sliced
• 1 medium or 2 small onions, chopped finely
• 2 cloves of garlic crushed
• 2 or 3 tablespoons plain flour
• salt & pepper
• 2 teaspoons paprika
• 200ml beef stock (beef stock cube & boiling water)
• teaspoon of Dijon mustard
• 2 tablespoons white wine vinegar
• serve with long grain rice & maybe a naan bread to tear & share!

Method:-

1. combine the flour, seasoning & paprika in a saucer
2. slice the steak into thin strips and dust or dip with the flour, seasoning and paprika
3. fry the onions & garlic in a little oil ( I used Yorkshire Extra Virgin Cold Pressed Rape Seed Oil)
4. then add the floured strips of beef and gently brown
5. add stock, mustard & white wine vinegar & simmer for 10 mins
6. add the mushrooms and simmer for a further 15 mins or pop a lid on it and put in a simmering oven (Aga bottom oven)
7. take off the heat and allow to cool for a couple of mins then stir in the sour cream & serve with boiled rice and bread or maybe a plain naan bread to tear & share