Beef or Vegetarian Stroganoff

Ingredients – Serves 2

½ tbsp olive oil

½ medium red onion, sliced

1 clove of garlic

1 tsp butter

250g chestnut mushrooms, sliced

½ tbsp plain flour

250g sliced fillet steak or 300g Quorn pieces

2 tbsp fromage frais

1 tsp wholegrain English mustard

125ml veg stock

handful of roughly chopped fresh parsley

Method

If making the beef version of this recipe:

Put the plain flour into a medium sized bowl with a ¼ tsp each of salt and pepper, then toss the sliced steak in the mixture

Put the steak pieces in a frying pan with a little olive oil and fry for 3-4 mins, until browned

Rinse out the bowl and use it to put the meat to one side for later

Heat half a tablespoon olive oil in a non-stick frying pan

Fill a large pan with cold water and put on a high heat until it comes to the boil

If making the vegetarian version of this recipe, add the Quorn pieces to the frying pan at this point

Add the sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if anything starts to stick.

Once the big pan of water is boiling add the tagliatelle, 2-3 nests per person is usually about right

Add the garlic and cook for 2-3 mins more

Add the butter and wait until it has melted and starts to foam slightly

Add the mushrooms and cook for around 5 mins until completely softened.

For the beef version of the recipe add the browned steak to the frying pan at this point

Add the fromage frais, mustard and stock to the pan.

Cook over a medium heat and simmer for around 5 mins until the sauce has thickened. The Quorn pieces are very good at absorbing the liquid, so take care that the veggie version doesn’t come out too dry

Drain the tagliatelle and serve onto plates, topped off with the Stroganoff mixture and garnished with chopped fresh parsley. For extra creaminess, stir up to 6 - 8 tablespoons of condensed mushroom soup into the drained pasta before serving.