Stroganoff served with rice

A quick and simple dish that can be put together in around 20 minutes using a good value cut of tender Bolton abbey beef.

Ingredients
1 tbsp vegetable oil
1 large onion, sliced
500g rump steak (buy here)>>
2 tbsp plain flour
2 tbsp paprika, plus extra for sprinkling
250g mushrooms
200ml beef stock
2 tbsp white wine vinegar
284ml soured cream

Method
Heat the butter and oil in a large frying pan.

Gently fry the onion for a few minutes to soften them. Meanwhile  slice the beef into thin strips. Season the flour with salt, pepper and paprika and toss in the beef to coat lightly

Add the beef to the pan and fry until they start to brown.

Halve the mushrooms, add to the pan and stir fry for a couple of minutes. Pour in the stock and vinegar, bring to the boil then lower the heat and simmer gently for 5 minutes.

Stir the soured cream into the pan and cook gently for a minute, without boiling, then season to taste. Spoon the stroganoff on to a bed of rice and sprinkle with a little extra paprika.

Roast leg of Bolton Abbey pork

Here’s the perfect way to get a crispy crackling on leg of Bolton Abbey pork. When you order from us make sure you ask for skin on and take the meat out of it’s vacuum pack before you’re going to use it to allow the skin to dry out. Fantastic for a Sunday roast and don’t forget to make your own gravy!

Ingredients
2kg leg of pork, (buy here)
1 small, onion peeled
1 tbsp plain flour
500ml vegetable stock
sea salt and freshly milled black pepper

Method
Pre-heat the oven to 240C/475F/Gas 9.

While the oven is preheating, make sure the skin of the joint is scored.

Place the joint in a tin, skin-side up, slice the onion into thick slices and slide underneath the pork. Rub the skin all over with sea salt.

Put the pork on the top shelf of the oven and roast it for 25 minutes. Turn the heat down to 190C/375F/Gas 5, and calculate the total cooking time allowing 35 minutes to the pound.

The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness. Another quick test is to carefully touch the end of the skewer against your top lip (if it’s hot it’s cooked), but be careful not to hold it on too long!

When the pork is cooked remove it from the oven and let it rest for 20 – 30 minutes before carving.

To make gravy

While the pork is resting take the tin and spoon all the fat off, leaving only the juices.  Leave the onion in, then place the roasting tin on the hob, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon. It’s important to move quickly here to avoid lump.

Now turn the heat up to medium and gradually add the stock, using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. Taste and season with salt and pepper, then serve with the pork and enjoy.

For a different twist you could try adding some Cider to the gravy in place of half the stock.