Beef stroganoff

Instructions

1. Thinly slice the mushrooms.
2. Start frying the mushrooms in batches, it takes time to get a nice color. Start in a dry pan with a little salt and add a knob of butter when all the liquid has boiled away. Put the finished fried mushrooms in a bowl and set aside.
3. While the mushrooms are cooking, start slicing the beef chuck into smaller pieces. Salt the meat. Fry this in batches over high heat in a little peanut oil (or other oil with a high smoke point) in a large cast iron pot. Place the finished meat in a bowl and set aside.
4. While you are cooking the mushrooms and meat, finely chop the onion, garlic and chili.
5. Once the meat has browned and been removed from the pot, add a little more oil to the pot (if needed) and fry the onion, garlic and chili. Also add the chipotle flakes.
6. When the vegetables have started to brown, you can add in the tomato puree and fry.
7. Add in the meat and mushrooms and mix.
8. Pour in the wine and let the alcohol cook off.
9. Then pour in all the crème fraiche and the cream. Add the meat bouillon cube and mix.
10. Once the stew is starting to boil, reduce the heat and cover loosely. Let cook for 2-4 hours until the meat is tender (depending on size and quality).
11. Taste about every 30 minutes, and add a little water if too much liquid boils away.
12. When the meat is tender, you can reduce it further to the desired consistency. Season with salt, pepper and a squeeze of lemon juice.
13. Serve with jasmine rice and green peas.