My take on Beef Stroganoff...

So, I thought it would be nice to something fancy for dinner tonight.

I love this recipe. It's easy as anything with very few ingredients to make the most delicious meal that is as comfortable served at a dinner party as it is for a midweek meal.

Here's what you need...

You'll also need a tablespoon of cornflour mixed with a little water to thicken the sauce at the end of cooking and if you're like me and love garlic with everything, either crush a couple of cloves (or if you love everything easy-peasy, a spoon of minced garlic from a jar is every bit as good) and add to your onions when you're frying them off.

I've made this in a big stew pot and left it to simmer for a couple of hours on the hob and have also done it in the slow-cooker. It tastes just as good both ways, so the choice is yours.

This recipe is for the slow cooker

750g lean diced beef steak (or you can buy steaks and slice them thinly, choice is yours)

1 red onion (or brown, again the choice is yours)

1 large mushroom, sliced thinly - or a handful of small ones

1 300ml tub of creme fraiche 

2 tbsp dijon mustard

salt and pepper to taste

1 gluten free beef stock cube

250ml boiling water

1 tbsp rapeseed oil for frying (or oil of your choice)

Fry off your beef until it's browned in your frying pan and then transfer the beef to your slow cooker pot.

Using the same frying pan, fry your mushrooms, onion and garlic together until softened; then add to the beef in your slow cooker.

Add your stock cube to your boiling water and stir until dissolved and then add this to your pot; finally add your creme fraiche and dijon mustard to your pot; season well with your salt and pepper and stir everything together until it's all blended. 

Cook on medium for 4-6 hours or if you've got longer, on low for 6-8 hours.

Once you're ready to serve, thicken the sauce with a tbsp of cornflour blended in a cup with a little water to make a runny paste. Stir in the paste; you'll notice your sauce thickens almost instantly. 

Serve with cooked pasta; rice or over a jacket potato.

Alternatively, cook on the hob on a low heat, stirring occasionally for approximately three hours.