hello there and welcome back to the ska tree project and today we are going to do a super quick and easy meal and what we're going to be cooking is that Russian classic beef stroganoff and as you can see in front of me my ingredients my meat I am using rump steak my favorite steak planning and marbling the fat it's just a fantastic cut and it's also my steak of choice you know people like fillet or fill it or sirloin or ribeye you get a good piece of rump and it can't be beaten also I've got 200 grams of button mushrooms 300 mil of beef stock I've got three shallots chopped but a bit of tomato puree some butter some parsley normally you do this with sour cream I'm going to put in a bit of creme fraiche to keep it a little bit lighter and tomato puree and we're going to serve it on some lovely pappardelle pasta so the first thing I want to do then is cut my rump steak into thin strips obviously trim off any undesirable bits any bits of fat and then we'll start rounding that off in the pan but this dish 30 minutes it is done on the plate couldn't be easier our good old Russian friends or not so good little friends at the moment so the trick to struggle off is you want strips thin strips this is a great way to make a little piece of meat go a long way I've got 500 grams here of rump steak so just take your time and all we doing is nice thin strips I mean you can always freeze this route 35 40 minutes to start with but you're looking for things like that and like I said added with the other ingredients these steaks will go a long way so trimming off any of the fat and as you can see I've cut that in half and all I'm going to do is go through it nice and thin taking your time and that's what you want to end up with so I don't think you need to see me do all this so just finishing off slicing my steak obviously you can use other cuts of beef if you want to skirt or flank steak I mean by all means if you want to tailors a fill it because they're cheaper you know that won't hurt or some top room or some top side you know it wants to be a quite a decent cut of meat but that's what you're looking for right then over to the stove and we will start browning these in batches now as you can see at the start there I add all my stuff out ready that's called your meson Plus that really is a way to cook even at home get it all done or prepared and it takes out all the hassle of cooking and it will really speed up your cooking because if you were going to cook this over an evening get all that ready in the morning and just come home and bang 37 30 minutes it's on your plate how easy is that right over to the stove okay then simple as get a bit of heat under the pan a little knob of butter goes in and then just stop that butter burning as always a little drop of oil and then as I've said many times in my videos you want to be browning this off in batches so we don't take the heat straight out of that pan you know that way we get a nice char or seal on it if not you know we've all done it ourselves before it just starts to boil goes gray and it don't look good so I wait until that comes up to frying speed and then we'll get these lovely strips of beef in okay we're up to speed just get our little bits in like I said not too many a time get a nice color on these so as you can see then you have a look in my dish or my meat is nicely browned and you can see all those caramelized juices on the bottom where they've just caught that is all gold we are going to keep that in the dish it's all flavor so I'm just going to remove all the beef so next into our pan then get our button mushrooms like I said 200 grams get a bit of color on them just gently get them cooking through and if it dries it out a little bit just a spot of oil as soon as you can see then I've got some color on my mushrooms and they took up some of that lovely caramelized bits on the bottom of the pan next we are going to get in a little more butter and a little more oil and we are going to start frying our our shallots nice and gentle oh man look at that well another knob of butter another bit of oil to stop the burning and we get I'll shill opposite just get those gently softening and as you can see I've got my pan on for my posture because this is really going to come together in a matter of minutes now so we've pasta then it's a liter of water for every 100 grams of pasta it wants to be as salty as the Atlantic in the meantime into my Sherlock's and I put 1 tablespoon of plain flour and give that a bit of a stir around excuse my arm just to incorporate it into my Sherlock then as you can see all those lovely caramelized bits on the bottom what you'll end up with is a clean pan and all those lovely bits will go into your sauce so I'm just going to add about 100 Mille a time just get it start and look at that fantastic put another little bit in I love cooking like this it's real fast real quick and it's absolutely delicious and look how that cleaning all those lovely juices off the bottom of the pan all that flavor get that in there and on a low heat we are going to let that simmer and thicken slightly and we will add our mustard our cream and our tomato puree so that's thickening nicely so I've just brought it up to heat just to thicken it and into that we are going to add tablespoon of mustard I'm using Coleman's you can if you want to use Dijon if you want to but I'm going to add 3 tablespoons with creme fraiche like I said traditionally done with salad cream if you want to do that by all means do it this just makes it a little lighter just get that gently going I mean what's not to like about this cream mustard beef onions beef stock and then last but not least put in a tablespoon tomato puree this is simple cooking this is real cooking for real people you know there's nothing fancy about this it's simple its quick and as you can see I mean that it's just going to be unbelievable so what I want to do is quickly before I go and put my meat and mushrooms back in season that up get some salt in there crunching some packets now that should be tasting absolutely divine let's have a go on it art map unreal so in with our rum steak juices or where it's rested and then in with our mushrooms the juices that come from that and all we need to do is just let that simmer for a couple of minutes to warm warm through and get to know each other and that time our pasta will be cooked okay so my pasta I've just drained the lovely Papa down this just need to finish in with a bit of parsley to bring it alive punchy fresh herbs then we're going to serve it up well have a look at that you're talking 20 to 30 minutes how good does that look really it's a fantastic beef dish but the proof is in the pudding I'm going to get all chef E and use a white bowl right here we go the good bit let's get some pasta in our Bowl oh yeah and a bit on the floor why not why not and then a nice spoonful of this lovely stroganoff get a few more mushrooms on there I think if you finish that with just a little bit more fresh parsley and I suppose I better do it there you have beef stroganoff how good does that look you know sometimes you cook dishes and you just know they're going to be something else and this is one of those let's just take a bit of the pasta little bit of the beef and a mushroom it's not a glamorous looking knife fault I tell you what that is just stunning if you don't believe me here try some yourself open up that while my friends that was absolutely sublime like I said 30 minutes so quick and the quality is absolutely fantastic as you can see about to sit down and eat that it was awesome so as per usual then if you've liked what you've seen here on the Scott Reed project today please subscribe guys there is loads of videos on my channel for all kinds of thinking meat fish and there were a lot of you guys you know you might just watch the one but have a look there is two good recipes of this quality on there also find me on Facebook it's got reproject or just scott re there you can text me or message me on facebook messenger if you want to ask any questions and obviously on my Twitter account at the Scott Reed project so until next time then I better start washing all this up god it's a hard-knock life take care