Recipe: Beef and mushroom Stroganoff
Try out these fantastic Dale Farm dishes that will brighten up even the dullest winter days.
What you'll need
15g Dale Farm Butter
2 tsp olive oil
1 leek, trimmed and finely sliced
1 clove garlic, peeled and sliced
150g penne pasta
225g trimmed rump steak, cut into|finger-width strips
110g chestnut mushrooms, wiped and sliced
100ml dry white wine
150ml Dale Farm Crème Fraiche
2 tsp wholegrain mustard
1 tsp English mustard
Salt and freshly ground pepper to season
2 tbsp chopped tarragon (optional)
Heat the butter and oil in a large frying pan. Add the leek and garlic and cook for two minutes. Use a slotted spoon to transfer the softened leek to a plate.
Meanwhile, put the pasta in a mixing bowl, add the mangetout and pour over enough boiling water to cover. Leave to stand as instructed on the packet (about four minutes).
Add the beef and then the mushrooms to the hot frying pan and cook for two to three minutes, until browned.
Pour in the wine and simmer for a couple of minutes.
Stir in the crème fraiche (or soured cream) and the two mustards and bring just to the boil. Add the leeks and drained pasta and mangetout.
Heat through and check the pasta is cooked, season and sprinkle with tarragon, if using, for serving. Serve hot, with dressed leaf salad.