Mulberry Cottages have a really exciting project in the works to provide all of our cottages with easy and tasty meals to prepare whilst on holiday with us. Over the coming weeks we will be posting delicious recipes beloved by the team at Mulberry Cottages as well as a range of local Inns, Restaurants and Bars to whet your appetites…
When preparing a meal for someone else, why is it that we always spend hours in the kitchen, sweating over a blached string bean or trying to flanbe a chicken only to spend the meal repeating.. ‘Oh it was nothing, honestly’ or ‘what this? I cook it all the time…’. Here at Mulberry Cottages we oppose selling yourself short just as much as we think you deserve more time socialising than you do cooking…
With this in mind I offer you a meal perfect for a weekend dinner, from Elizabeth, our marketing co-ordinator, with a concoction that is guaranteed to impress and yet achingly easy to prepare. Harking back to my University days, this dish is the most easy Beef Stroganoff (useful when parents came to stay and perfect to take out of the fridge and reheat-once!- with the arrival of hungry friends and hangers on!), it uses lots of everyday ingredients but can be made or broken by the quality of beef you use (Kent and Sussex have wonderful beef farms.. ask your local butcher)… get the most expensive you can afford and preferably organic (see the note below).
- 250g (half a pack usually) of stewing beef or beef cut into thin strips- I usually had some in the freezer sent up by mum from Hazel’s the butcher in Broadstairs; the only place to go if you need proper, locally produced and sustainable meat.
- 1 onion, chopped
- 1 tbsp flour (it doesn’t matter which type)
- 1 cup of yoghurt or soured cream
- 2 tsp herbs (again, whatever you’ve got to hand)
- 1 tbsp Dijon mustard
- A glass of white wine (not difficult to find in a student house!)
- 2 cloves of garlic
- Cooking oil
- 1 beef stock cube
- 1/2 mug water
- 4 mushrooms, sliced
- Pinch of paprika
- Salt and Pepper
Firstly fry off the chopped onion in the cooking oil and once cooking well and beginning to become transparent add the meat. Cook until the meat is browned and then add the flour. Add the water and the wine, stock cube, garlic, mustard, herbs, paprika and mushrooms and bring to the boil. Put a lid on the pot and let it simmer for about an hour and a half, check and stir every so often to stop it sticking to the bottom of the pan.
Remove from the heat and add your soured cream or yoghurt, garnish with parsley if you have it to hand (or there’s anyone you want to impress!) and serve with green beans, mash or those fancy little parcels of vegetables.
See? I told you it was easy!