Celeriac and beef stroganoff with crispy thyme crumbs

Name: Celeriac and beef stroganoff with crispy thyme crumbs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 2
Ingredients: 200g celeriac, peeled and finely chopped; 300g beef or chicken stock; 2 tbsp olive oil; 225g rump steak, sliced into 1cm strips; 1 onion, finely sliced; 3 garlic cloves, finely sliced; 2 large field mushrooms, sliced; Squeeze lemon juice; 2 tbsp panko breadcrumbs; 1 tbsp thyme leaves; 1 tsp tomato purée; 1 tsp dijon mustard; 1 tsp smoked paprika; 125ml white wine or brandy

Portion size: Serves 2
Prep time 10 min. Cook time 25 min
Difficulty: easy

Dairy-free

Pollyanna Coupland

Food producer, delicious.

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This is a lighter version of classic beef stroganoff. Swapping soured cream for creamy celeriac purée adds flavour, and using meaty mushrooms means you don’t need as much beef.

For another easy spin on stroganoff, try our mushroom stroganoff ramen.

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Ingredients

200g celeriac, peeled and finely chopped
300g beef or chicken stock
2 tbsp olive oil
225g rump steak, sliced into 1cm strips
1 onion, finely sliced
3 garlic cloves, finely sliced
2 large field mushrooms, sliced
Squeeze lemon juice
2 tbsp panko breadcrumbs
1 tbsp thyme leaves
1 tsp tomato purée
1 tsp dijon mustard
1 tsp smoked paprika
125ml white wine or brandy

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Method

Simmer the celeriac in the stock in a medium pan with the lid on until very soft (about 20 minutes). Don’t let it boil rapidly – you don’t want to evaporate the liquid.
Put a large frying pan over a medium-high heat with 1 tbsp of the olive oil. Once hot, add the sliced steak and sear all over until just browned. Remove from the pan and add the onion with a pinch of salt. Fry for 7 minutes, stirring often, then add the garlic and fry for a minute more. Add the sliced mushrooms. While they’re cooking – keep an eye on them to avoid burning – transfer the cooked celeriac and its stock# to a blender and whizz until
smooth. Taste and add salt and a squeeze of lemon juice.
Put a small frying pan over a high heat with the remaining olive oil and, once hot, add the crumbs and thyme along with plenty of salt and pepper. Stir often until the crumbs have an even golden colouring, then take off the heat.
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Meanwhile, stir the tomato pureé, mustard and smoked paprika into the mushrooms and cook for 1 minute. Add the wine or brandy and leave to reduce by half. Return the steak to the pan (along with any resting juices) and stir in the celeriac purée. Serve with the crispy thyme crumbs sprinkled over the top.