Tenderloin Trimmings Stroganoff
This Russian winter-warmer dish makes an affordable and delicious dinner with a real kick of beefy flavor.
Equipment
- Stovetop (electric or gas)
- Iron skillet
- Saucepan
- Knife
Ingredients
- 300 g Beef Trimmings
- 400 g White rice
- 1 tbsp Hot English mustard
- 100 g Crème fraîche
- 1 White onion diced
- 2 cloves of garlic
- Salt to taste
- Ground pepper to taste
- 200 g Button mushrooms
- 1 tbsp of cornstarch
- Olive oil
- Butter
- 100 ml beef stock
- Smoked paprika to garnish
- Parsley to garnish
Instructions
Step 1: Soaking And Cooking The Rice
- Soak the rice until the water clears to remove excess starch.
- Add 10g of salt and then the rice.
- Bring 625ml water to boil in a saucepan.
Step 2: Frying Off The Vegetables And Trimming
- Finely dice the onion and garlic and chop the mushrooms.
- Put a dash of olive oil in the skillet on high heat and add the onion and mushrooms with a pinch of salt. In 6-8 minutes the onions should be translucent with the mushrooms reduced to half their size.
- Turn the heat on low, add a knob of butter, garlic and fry for roughly 1-2 minutes.
- Tip the veg out of the frying pan onto a plate.
- Turn the heat up on the skillet and add the beef trimmings with a little more oil.
- Sear off the trimmings for 5 minutes or until cooked through, then add back in the vegetables and turn heat to low.
Step 3: Building The Sauce and Garnish
- Add the stock and mustard and let reduce a little which should take 1-2 minutes. Add the cornstarch if too thin mixed with a little water.
- Add the crème fraîche and slowly cook until the desired creamy texture.
- Season to taste and take off the heat.
- Add chopped parsley and paprika.
Step 4: Serving The Dish
- Check the rice is cooked and drain any excess water.
- Plate up the rice, add the stroganoff sauce with the beef trimmings and enjoy!