Ingredients:
- 1 tablespoon oil
- 2.2 pounds steak (thinly sliced)
- 1 large onion
- 2 cups button mushrooms (sliced)
- 3 tablespoons butter
- 3 tablespoons flour
- 1½ cups beef stock
- 1 cup double cream
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- Lasagna sheets
- Mozzarella
Directions
Preheat the oven to 360° F.
Heat the oil in a large, deep sided frying pan until it smokes — you want it to be really hot so you can sear the beef. Add the beef, in batches if necessary, and brown, stirring quickly. Remove and place in a bowl.
Add a little more oil along with the onions and sliced mushrooms and fry until soft, then add the garlic. Remove from the vegetables and place with the cooked steak.
Heat the butter in the pan until foaming then stir in the flour and allow to cook for a minute or so. Pour in the beef stock gradually, briskly stirring all the time, to make a smooth sauce. Add the cream, salt, pepper, paprika and mustard and stir everything together to combine. Add the steak and vegetables back into the pan and allow to cook for a further 5 minutes or so.
Add a layer of the stroganoff mixture to a greased lasagna dish and top with mozzarella and lasagna sheets. Repeat up to the top, finishing with a layer of pasta and cheese.
Bake for around 40 minutes.