- 1 tbsp oil
- 2.2 lb thinly sliced steak
- 1 large onion, thinly sliced
- 2 cups sliced button mushrooms
- 3 tbsp butter
- 3 tbsp flour
- 1 1\2 cups beef stock
- 1 cup double cream
- 1 tbsp salt
- 1 tsp pepper
- 1 tsp paprika
- Lasagna sheets
- Grated mozzarella
Beef stroganoff - Russia's biggest icon. Spicier than Rasputin, better for you than vodka and slightly more delicious than Putin, this creamy, beefy stew has truly global influence. Different variations are out there with additions from sour cream to mushroom soup but ours is perfect between lasagna sheets - the cream won't split because of the bechamel but it still has those classic stroganoff flavours.
- Preheat the oven to 180°C/360°F.
- Heat the oil in a large, deep sided frying pan until it smokes - you want it to be really hot so you can sear the beef. Add the beef, in batches if necessary, and brown, stirring quickly. Remove and place in a bowl.
- Add a little more oil along with the onions and sliced mushrooms and fry until soft, then add the garlic. Remove from the vegetables and place with the cooked steak.
- Heat the butter in the pan until foaming then stir in the flour and allow to cook for a minute or so. Pour in the beef stock gradually, briskly stirring all the time, to make a smooth sauce. Add the cream, salt, pepper, paprika and mustard and stir everything together to combine. Add the steak and vegetables back into the pan and allow to cook for a further 5 minutes or so.
- Add a layer of the stroganoff mixture to a greased lasagna dish and top with mozzarella and lasagna sheets. Repeat up to the top, finishing with a layer of pasta and cheese.
- Bake for around 40 minutes.