Beef Stroganoff

I admit – this is not only my ultimate comfort food, but it is also my signature dish. I have been making it since I was 14, when I chose cooking as my skill for all three of my Duke of Edinburgh Awards. This is the first time in years I have written this recipe down, as I always cook it memory, but this dish is both perfect for the weather and Great British Beef Week. Again, I used Old Hall Farm’s 100% pasture fed Jersey X steak for this dish, this time utilising the rump, and with the addition of their raw Jersey cream, this is a truly scrumptious stroganoff.

INGREDIENTS Serves 4
25g Old Hall Farm butter
1 tbsp Yare Valley rapeseed oil
1 red onion, sliced
750g Old Hall Farm rump steak
2 tbsp brandy
1 tbsp tomato purée
250ml chicken or beef stock
1 green pepper, sliced
250g chestnut mushrooms, sliced
250ml Old Hall Farm raw Jersey cream
1 tbsp Dijon mustard
Salt and black pepper, to taste
1 tbsp Flat-leaf parsley, chopped

Put a large non-stock frying pan over a medium heat on the hob and add butter and oil, then add red onion with a pinch of salt and cook gently until beginning to caramelise, around 10 minutes.

While the onion is cooking, prepare the rump steak by removing the fat at the top and slicing into ½ cm strips. You can get your butcher to do this for you if preferred.

Once the onion is cooked, turn up the heat to high and add the steak in batches, each with a good grind of black pepper. Flash cook in batches, of two to three minutes, until the steak is browned. Then remove from the pan to a bowl and repeat until all the steak is cooked.

While the steak is cooking, cook your pasta in salted water according to packet instructions.

Deglaze the pan with some brandy, then add the tomato purée and stir well for a minute. Stir in the stock, then add the green pepper and mushrooms. Stir well and cook for around 10 minutes until cooked through and the pepper is softened.

Add the cream and the Dijon mustard and stir well. Bubble for a few minutes to thicken. Taste the sauce and adjust seasoning as needed.

When the pasta is cooked, return the steak, onions and resting juices to the pan, and stir through. Serve immediately with the pasta and a sprinkle of fresh flat-leaf parsley on top.

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