What’s your favourite way to be indulgent? Whether you’re reading this from work or home, chances are you’d enjoy a break from your usual routine – and Salamander is about to give you the perfect excuse.
This 29th of February, what better reason to treat yourself than the extra Leap Year day? It’s a once-in-four-years chance to claim back some time for you – so why not take this opportunity to get into the kitchen, tune the radio to your favourite station and cook up some delicious baked treats for yourself and your loved ones. And when it comes to home baking, there aren’t many things more indulgent than a mouth-wateringly gooey chocolate cake.
A quick and really easy to make version of Beef Stroganoff
600g rump steak
2 red onions
350g chestnut mushrooms
300ml sour cream
4 tsp mustard (you can use wholegrain or Dijon according to preference)
Trim the steak of any fat and then slice it across the grain into long thin strips. Toss the strips in two teaspoons of seasoned flour.
Cut the onions in half and then slice thinly. Slice the mushrooms.
Heat a knob of butter and some vegetable oil in a pan, add the onion and fry for about eight minutes until softened.
Add the meat and quickly stir fry it until it is browned all over. Add the mushrooms and cook for a few minutes until softened. Season with salt and pepper. At this point you can leave it in a very low oven (or in the simmering oven of an Aga) to let the meat rest whilst you get on with anything else that has to be done.
When you are nearly ready to serve add the mustard and sour cream and bring to a gentle simmer, stirring to make a creamy sauce.
Serve with rice and a green salad or other green vegetables.