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.

Bolton Abbey pot roast ready for the oven.

This is a great way to use an economical cut of our best brisket and the vegatables soak up the flavour and goodness of the meat during the cooking. A fantastic winter warmer and easy to prepare before hand to be ready when everyone arrives home. It will also fill your home with wonderful aromas from the herbs, beef and vegatables.

1kg boned & rolled Bolton Abbey brisket joint
4 small onions or shallots
4 small carrots
4 sticks celery cut into 4
4 potatoes cut into 4
4 oz (110 g) beef dripping
sprig fresh thyme
bay leaf
half pint (275ml) hot stock
1 tbsp plain flour
1 tbsp butter
sea salt
black pepper

Pre-heat the oven to 140C (275 F) or lower if fan assisted

Season the brisket joint well with freshly ground black pepper and sea salt.
Melt the dripping in a heavy based frying pan and allow it to become hot.
Place the brisket into the hot dripping and sear it on all sides until browned all over.
Remove the brisket from the pan and add the vegetables to brown them two.
Place the brisket in a heavy cooking pot or flame proof casserole and surround it with the vegetables, thyme and bay leaf.
Add the hot stock and bring to a simmer.
Cover the pot with foil and a heavy tighly fitting lid for a good seal and place in the middle of the oven for about 3 hours.

When ready remove the beef and vegatables from the pot and set aside to keep warm.
Bring the stock to the boil and reduce slightly.
Mix the butter and flour together and then wisk this into the stock to thicken it, simer for a little while and then servce with the meat and vegetables.