I remember a conversation I had with some American’s on Reddit that were absolutely mind boggled by British dairy fat content. I’d shared my recipe for homemade ice cream and there were lots of people asking for the American equivalent of the double cream used.
It turns out there was no easy answer. Their heaviest cream is around 36%, our double cream is 48%. If that difference alone wasn’t enough, in comes our traditional Cornish clotted cream at around 60%. “Why do you need so much fat?” they asked. Well, unless you’ve tasted true Cornish clotted cream it’s hard to understand.
Now, I say clotted cream, you say scones. Right?
I want to change your answer. Clotted cream isn’t just for smearing on scones. More importantly, it isn’t just for sweet things. How about a rich, creamy beef stroganoff that you can throw together in twenty minutes?
This recipe comes from the wonderful world of Rodda’s who make the most sensational clotted cream and have done for almost 125 years. They know their stuff!
To make this stroganoff you’ll need:500g Beef fillet or steaks cut in to 1cm thick strips 150g Shimenji, or button mushrooms 1 onion, diced 1 clove of garlic, minced 2 tsp mild smoked paprika 50ml brandy 100ml beef stock 200g clotted cream
In a skillet or large frying pan, sear the beef over a high heat until medium rare. Set to one side in a bowl.Add a knob of butter to the pan and fry the mushrooms until softened. Add them to the bowl with the beef.With another knob of butter to the pan, fry the onions and garlic until translucent. Stir in the paprika and brandy, simmering until the alcohol has cooked off.
Add the stock to the pan and bring to the boil before adding the Rodda’s clotted cream along with the steak and mushrooms. Stir well and check the sauce for seasoning.
This stroganoff is fantastic garnished with chives or gherkins and served with rice, tagliatelle or mash. The recipe is included as a video on the Rodda’s website with clever chef Neil Haydock too if you’d like to watch that.
Next time you spot clotted cream in the supermarket, give it a go in garlic mushrooms, mashed potatoes or creamy peppercorn or brandy sauces for steaks- you won’t be disappointed.