Andalucia Life Recipe - Boeuf Strogonoff & Vegetable Rice

A French Classic

Ingredients, Serves 4

700 gm fillet steak (solomillo)
60 ml olive oil
1 onion, peeled and thinly sliced
225 gm brown cap mushrooms, sliced
45 ml brandy
5 ml French mustard
300 ml sour cream
3 tablespoons fresh parsley, chopped
salt and black pepper

Method

Cut the solomillo into thin strips, about 5mm thick and 5cm long. Heat half the oil in a heavy frying pan and add the onion. Fry gently until softened and golden. Remove and set aside. add the remaining oil then add mushrooms and cook until golden. Remove and set aside.

Increase the heat, and fry the meat in batches for 2-3 minutes, remove each batch as it becomes brown. Put the brandy in the pan and allow to bubble to reduce. Return all the meat, onions and mushrooms to the pan. Lower the heat and stir in the mustard and sour cream. Heat through. Stir in most of the parsley. Season with salt and pepper. Serve with the vegetable rice and garnish with the rest of the parsley.

Vegetable Rice

Ingredients- Serves 4

30 ml olive oil
1 medium onion, chopped
1 garlic clove peeled and crushed
175 gm asparagus tips
125 gm peas
125 gm sweetcorn
1 bay leaf
½ tsp turmeric
6 cloves
1 cinnamon stick, halved
1 dried red chilli
350 gm Basmati rice
salt and pepper

Method

Heat the oil in a heavy saucepan. Add the onions and cook, stirring, until they begin to soften. Add the garlic, bay leaf and spices. Cook for 1 - 2 minutes, stirring constantly. Add the asparagus tips, peas, sweetcorn, rice and 600 ml water. Add salt and bring quickly to the boil. Cover and simmer very gently for 10 - 15 minutes until the rice is softened and all the water is absorbed. Season with pepper and serve.