Ingreadient :

• 6 thick slices sourdough toasted with olive oil
• 30g butter
• 500g Sirloin or rump steak cut into finger strips
• 2 banana shallots, finely chopped
• 400g mixed field and chestnut mushrooms, sliced
• 1 garlic clove, crushed
• 1 tbsp fresh thyme leaves
• 1 tbsp plain flour
• 200mls beer
• 200mls beef stock
• pinch sugar
• 200g pot crème fraiche or sour cream
• 1 tsp Dijon mustard
• 55g crumbled stilton
• 1 small, bunch watercress, picked, washed

Direction :

1. Heat a few squirts of rapeseed oil in a non-stick frying pan and place over a high heat. Lay in the sourdough slices. Cook for a minute each side or until golden and crispy. Place on a baking sheet and keep warm in the oven.
2. Add half the butter to the pan and place over a high heat. Season the beef well and add to the pan in two batches. Cook for 1 minute until golden and just sealed. Remove from pan and set to one side. Place pan back on the heat and add remaining butter. Stir in the shallots and gently cook until softened.
3. Turn up the heat, add the mushrooms and cook for 3-4 minutes or until golden and the liquid has evaporated. Stir in the garlic, thyme, flour and cook for 1 minute, stirring well.
4. Pour in the beer, stock, sugar stir well and bring to the boil, simmer for 2-3 minutes or until syrupy. Return the beef and any juices to the pan and stir through. Season to taste.
5. In a small bowl stir the crème fraiche Stilton and mustard together. To serve, arrange the croutes in warm serving bowls. Top each with the stroganoff and dollop each with the cheesy soured cream. Finish each with watercress and serve straight away.