LESLEY WATERS COOKERY SCHOOL 

Beef Stroganoff on a Croute with Beer & Country Mushrooms, Topped with Dorset Blue Soured Cream

Serves 4. 

As seen at the BBC Good Food Show - Winter 2017.

Ingredients

  • Few squirts Fussel’s rapeseed oil

  • 4 rashers, smoked, streaky, rindless bacon

  • 4 thick slices sourdough bread

  • 25g butter

  • 1 tbsp pink peppercorns, crushed

  • 4 juniper berries, crushed

  • 500g, beef fillet, cut into finger strips

  • 2 banana shallots, finely chopped

  • 400g mixed field mushrooms, sliced

  • 1 garlic clove, crushed

  • 1tbsp fresh thyme leaves

  • 1tbsp plain flour

  • 200mls Palmers Tallyho beer

  • 200mls beef stock

 

For the Dorset Blue Cream:

  • 50g Blue Vinny or Stilton, crumbled

  • 200g pot crème fraîche

  • 1tsp Dijon mustard

  • 1 small bunch watercress, picked, washed

Method

1.    Heat a few squirts of rapeseed oil in a non-stick frying pan and place over a high heat. Fry off the bacon until golden and crisp. Remove from pan and set to one side.

2.    Add a little more rapeseed oil to the pan and lay in the sourdough slices. Cook for a minute each side or until golden and crispy. Place on a baking sheet and keep warm in the oven.

3.    Add half the butter to the pan and place over a high heat. Season the beef well with the peppercorns and juniper berries and add to the pan. Cook for 1 minute until golden and just sealed. Remove from pan and set to one side with the bacon.

4.    Place pan back on the heat and add remaining butter. Stir in the shallots and gently cook until softened.

5.    Turn up the heat, add the mushrooms and cook for 3-4 minutes or until golden and the liquid evaporated.

6.    Stir in the garlic, thyme and flour and cook for 1 minute, stirring well.

7.    Pour in the beer and stock, stir well and bring to the boil. Once boiled, simmer for 2-3 minutes or until syrupy.

8.    Return the bacon and beef to the pan and stir through. Season to taste.

9.    To make the Dorset blue soured cream, simply mash the cheese in a bowl with the back of a fork. Stir in the crème fraîche and mustard. Season to taste. 10.    To serve, arrange the croûtes in warm serving bowls. Top each with the beef stroganoff and dollop each with a little Dorset blue soured cream. Finish each with watercress. Serve straight away.

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