- 30g dried porcini mushrooms by Sainsbury’s
- 1 tbsp sunflower oil by Sainsbury’s
- 1 onion, chopped
- 400g pack baby button mushrooms by Sainsbury’s, halved
- 1 tbsp wholegrain mustard by Sainsbury’s
- 1 tsp paprika by Sainsbury’s
- 350g leftover roast beef, sliced
- 150g be good to yourself British fresh soured cream
- Handful chopped fresh flat-leaf parsley, to garnish
- 500g pack new potatoes by Sainsbury’s, boiled, to serve
- 2 x 200g packs fine beans by Sainsbury’s, steamed, to serve
Put the dried mushrooms in a jug and pour over 325ml boiling water. Set aside for 10 minutes to soak.
Meanwhile, heat the oil in a frying pan, add the onion and cook for 5 minutes until soft. Add the mushrooms and cook over a high heat until golden. Add the mustard and paprika and cook for 1 minute.
Remove the mushrooms from the liquid with a slotted spoon and add to the pan along with the beef. Pour the mushroom soaking liquid through a sieve lined with kitchen towel into the pan. Bring to a simmer and cook for 10 minutes.
Add the soured cream, season with black pepper, and heat gently. Garnish with the parsley and serve with the steamed vegetables.
Pam’s tip: Add horseradish for an extra kick.
Recipe courtesy of Pam Clarkson and Sainsbury's