Beef stroganoff recipe
 Tom Kerridge's creamy beef stroganoff recipe is made with mushrooms, soured cream and slices of rump steak. But the secret ingredient is a tin of beef consommé – a shortcut to a really concentrated beef flavour in the sauce. Crispy onions and little slices of gherkins make it feel extra special. Each serving provides 795 kcal (505 kcal without rice), 59g protein, 87g carbohydrates (of which 18g sugars), 18g fat (of which 7.5g saturates), 18g fibre and 4.5g salt. ½ tbsp light olive oil 1 large onion, finely sliced3 garlic cloves, finely chopped1 beef stock cube2 tsp sweet smoked paprika1 tbsp tomato purée400g tin beef consommé (or beef stock)150g/5½oz chestnut mushrooms, thinly sliced1 tbsp Dijon mustard2 rump steaks (175g/6oz each), visible fat trimmedolive oil spray60g/2¼oz cornichons or small gherkins, sliced75ml/2½fl oz half-fat crème fraîche2 tbsp finely chopped flatleaf parsley and chervil2 tbsp dried onion flakes (crispy fried onions) sea salt and freshly ground black pepper ½ tbsp light olive oil 1 large onion, finely sliced 3 garlic cloves, finely chopped 1 beef stock cube 2 tsp sweet smoked paprika 1 tbsp tomato purée 400g tin beef consommé (or beef stock) 150g/5½oz chestnut mushrooms, thinly sliced 1 tbsp Dijon mustard 2 rump steaks (175g/6oz each), visible fat trimmed olive oil spray 60g/2¼oz cornichons or small gherkins, sliced 75ml/2½fl oz half-fat crème fraîche 2 tbsp finely chopped flatleaf parsley and chervil 2 tbsp dried onion flakes (crispy fried onions) sea salt and freshly ground black pepper 160g/5¾oz basmati rice, freshly cooked 160g/5¾oz basmati rice, freshly cooked Method Heat the light olive oil in a large frying pan over a low–medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise.Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.Bash the steaks between two sheets of cling film, until about 5mm/¼in thick. Spray each side with six sprays of oil and season with salt and pepper.Meanwhile, place a griddle pan over a high heat. When the griddle is smoking hot, add the steaks and cook for 1 minute on each side. Remove and set aside to rest.Once the sauce has reduced, remove from the heat and stir through the cornichons, crème fraîche, and most of the fresh herbs (reserving some for garnishing). Stir in the juices from the resting meat and check the seasoning. Cut the meat into thick slices and stir into the sauce.Mix together the dried onion flakes and reserved chopped parsley. Serve the stroganoff sprinkled with the onion and herb mix, with the rice on the side, if you like. Heat the light olive oil in a large frying pan over a low–medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise. Heat the light olive oil in a large frying pan over a low–medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise. Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half. Bash the steaks between two sheets of cling film, until about 5mm/¼in thick. Spray each side with six sprays of oil and season with salt and pepper. Bash the steaks between two sheets of cling film, until about 5mm/¼in thick. Spray each side with six sprays of oil and season with salt and pepper. Meanwhile, place a griddle pan over a high heat. When the griddle is smoking hot, add the steaks and cook for 1 minute on each side. Remove and set aside to rest. Meanwhile, place a griddle pan over a high heat. When the griddle is smoking hot, add the steaks and cook for 1 minute on each side. Remove and set aside to rest. Once the sauce has reduced, remove from the heat and stir through the cornichons, crème fraîche, and most of the fresh herbs (reserving some for garnishing). Stir in the juices from the resting meat and check the seasoning. Cut the meat into thick slices and stir into the sauce. Once the sauce has reduced, remove from the heat and stir through the cornichons, crème fraîche, and most of the fresh herbs (reserving some for garnishing). Stir in the juices from the resting meat and check the seasoning. Cut the meat into thick slices and stir into the sauce. Mix together the dried onion flakes and reserved chopped parsley. Serve the stroganoff sprinkled with the onion and herb mix, with the rice on the side, if you like. Mix together the dried onion flakes and reserved chopped parsley. Serve the stroganoff sprinkled with the onion and herb mix, with the rice on the side, if you like. Recipe tips You'll find beef consommé with the tinned soups in the supermarket. Normally beef stroganoff is very rich, but Tom has used reduced-fat crème fraîche and gone easy on the oil to keep the calories down a bit.