Recipe - Beef Stroganoff With Mustard Seeds And Black Peppercorns

1 340 g pack Waitrose Mini
Diced Steak
5 ml Coarse ground pepper; (1tsp)
15 ml Mustard seeds; roughly
ground
; (1tbsp)
45 ml Waitrose Extra Virgin Olive
Oil; (3tbsp)
225 g Chestnut mushrooms;
quartered (8oz)
60 ml Brandy; (4tbsp)
1 200 ml carto Waitrose Half
Fat CrŠme
; Fraîche
30 ml Waitrose Wholegrain Mustard;
(2tbsp)
1 pack Fresh tarragon; chopped
Salt and freshly ground
black pepper
1 500 g pack Waitrose Egg
Ballerine Fresh
; Pasta

Toss the steak in the black pepper and mustard seeds. Heat 30ml
(2tbsp) of the olive oil in a heavy based frying pan until hot then
cook the beef for 56 minutes until browned and thoroughly cooked.
Remove from the pan and keep warm.

Add the remaining olive oil and cook the mushrooms for 45 minutes,
until soft. Add the brandy and boil gently for 1 minute, then add the
crŠme fraîche and simmer briskly until thickened. Stir in the
wholegrain mustard and 30ml (2tbsp) of the tarragon. Season with salt
and freshly ground black pepper.

Return the beef to the sauce and bring to the boil. Serve with the
cooked pasta and garnish with the remaining tarragon.

Converted by MC_Buster.

NOTES : Stroganoff is a classic dish named after the 19thcentury
Russian diplomat Count Paul Stroganov. This recipe uses Waitrose Mini
Diced Steak which contains less than 10% fat. Look out for the Diet
Choice symbol on our packs. Serve with fresh pasta and a mixed salad.

Converted by MM_Buster v2.0l.