Ground beef: I use a pound of ground beef (I like 90/10 lean ground beef), so there isn’t as much excess grease as with beef ...

Add the vinegar and mustard and bring to the boil. Cook until the liquid has almost evaporated. Pour over the stock and cook for 3–4 minutes, or until slightly thickened.

Tom Kerridge's creamy beef stroganoff recipe is made with mushrooms, soured cream and slices of rump steak. But the secret ingredient is a tin of beef consommé - a shortcut to a really ...