Ingredients
For the stroganoff
2 tbsp olive oil
½ onion, thinly sliced
5 chestnut mushrooms, cut into quarters
1-2 garlic cloves, finely chopped
½ tsp paprika
100ml/3½fl oz white wine
200ml/7fl oz double cream
125g/4½oz rump steak, sliced
salt and freshly ground black pepper
For the garlic croûtes
1 slice white bread
2 tbsp olive oil
1 garlic clove, left whole
55g/2oz cheddar cheese, grated
Method
1. For the stroganoff, heat one tablespoon of the oil in a frying pan over a medium heat. Add the onion and fry for 2-3 minutes, or until softened.
2. Add the mushrooms and garlic and sprinkle with the paprika. Stir well, then fry for 3-4 minutes, or until the mushrooms are golden-brown.
3. Add the wine and bring to the boil, then reduce the heat and simmer the mixture for 3-4 minutes, or until the volume of liquid has reduced by half.
4. Stir in the cream and cook for a further 1-2 minutes, or until the mixture has warmed through, then remove the pan from the heat.
5. Meanwhile, heat the remaining oil in a separate frying pan over a medium heat, add the steak strips and fry for 2-3 minutes, or until browned. Add the cooked steak pieces to the mushroom stroganoff mixture and season, to taste, with salt and freshly ground black pepper.
6. For the garlic croûtes, place the bread onto a baking tray and drizzle with the olive oil. Transfer to the oven and bake for 1-2 minutes on each side, or until crisp and golden-brown on both sides.
7. Rub the garlic clove all over the toast, then sprinkle over the cheese. Return the croûte to the oven for 2-3 minutes, or until the cheese is bubbling and golden-brown.
8. To serve, spoon the steak and mushroom stroganoff into the centre of a serving plate. Cut the croûte in half and serve alongside.
