01/09/2012

Beef Stroganoff, Rice pilaff with onions and crispy bacon

Beef Stroganoff

750g beef fillet, keep the trimmings, cut into strips
( fry the trimmings in oil and add 1 stick chopped celery, 1 chopped onion and 1 clove garlic until golden, add a tablespoon of tomato puree, cook for 1 minute and add 200ml red wine and 500ml water, simmer for 1 hour, strain and boil to reduce by half)
2 red onions, peeled and finely sliced
200g mushrooms sliced
1 tablespoon rapeseed oil
25g butter
½ beef stock cube
100ml sour cream
1 teaspoon paprika
Handful chopped parsley

Heat half the oil in a large frying pan until smoking hot and add the beef. Seal and add the onions. Cook until the onions are golden and add the juice from the trimmings and the stock cube.
Simmer until only half the liquid remains.
In another pan heat the remaining oil until smoking and add the mushrooms. Dot the butter round and cook until golden. Add to the beef with the paprika.
Cook for 1 minute then add the sour cream. Warm through and add the parsley.
Serve.

Pilaff rice with onions and crispy bacon

2 onions, peeled and finely sliced
1 tablespoon rapeseed oil
25g butter
250g long grain rice
500ml chicken stock
4 rashers streaky smoked bacon, chopped
Handful chopped chives


Heat the butter and oil in a saucepan and add the onions. Cook with a lid on for 10 minutes, stirring occasionally until golden.
Add the rice and stock.
Place lid on and leave for 15 minutes or until the rice has absorbed the stock.
Fry the bacon until crisp.
When the rice is cooked stir in the chives.
Serve with the bacon scattered on top.