- Serves: 6
- Cook Time:
- Prep Time: 10 minutes
- Effort: easy
- 2 tbsp rapeseed oil
- 700 g lean chuck steak, sliced thinly
- 30 g butter
- 1 large onion, finely sliced
- 1 tsp smoked paprika
- 1 tbsp wholegrain mustard
- 300 ml white wine
- 250 g mushrooms, sliced in half
- 200 ml creme fraiche
- rice or pasta, to serve
1. Place a large, high-sided frying pan over a medium to high heat and add 1 tablespoon of the oil. Brown the meat in batches until it has a good colour on all sides, making sure not to overcrowd the pan. After youve browned each batch, transfer to a plate.
2. Add the butter and another tablespoon of oil to the pan and, when the butter has melted and begun to foam, add the onion and fry for 68 minutes until softened and golden. Mix the meat back into the pan, along with the paprika and mustard, then pour in the wine and bring to the boil.
3. Season with sea salt and ground black pepper, then reduce the heat right down, cover with a lid and cook very gently for 1 hour 15 minutes. Every now and then, remove the lid and give the mixture a quick stir to make sure it doesnt stick to the bottom.
4. After this time, add the mushrooms and crème fraîche and simmer gently for about 10 minutes until the mushrooms are tender. Check the seasoning and add a little extra salt and pepper if necessary. Serve with rice or pasta.
Want something lighter? Try one of our healthy beef recipes.
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