Beef Stroganoff

Beef Stroganoff

I love Beef Stroganoff and this home-cooked recipe creates a mild, creamy dish with beautifully tender meat. Perfect for a special occasion or romantic dinner for two. You could use different cuts of beef but the fillet steak will give the desired flavours and texture to the dish.

Perfect served with basmati rice, fresh coriander leaves, watercress and some poppadoms on the side.

Serves: 2
Prep Time: 15 mins
Cooking Time: 45 mins approx
Ready In: 1 hour

Ingredients

  • 400g Beef Fillet Steak – cut into strips
  • 1 Red Onion – sliced
  • 1 Brown Onion – sliced
  • 4 large Chestnut Mushrooms – sliced
  • 25g Butter (or butter equivalent)
  • 1 tbsp Wholegrain Mustard
  • 400ml Beef Stock (use 1 beef stock cube)
  • 1 tbsp Rapeseed or Olive Oil
  • 2 heaped tbsp Crème Fraiche
  • 1 tbsp Brandy (optional)
  • Sea salt – to taste
  • Ground black pepper – top taste
  • Fresh coriander – optional

Method

  1. Cut your beef fillet into strips and season with salt and pepper to taste then put to one side
  2. In a large frying pan on a low heat, melt the butter
  3. Add the red and brown onion and cook slowly for 2 mins
  4. Add the mushrooms, stir well and cook slowly for a further 3 minutes
  5. Add the mustard and stir well
  6. Pour the stock into the pan, bring to the boil and simmer for 3 minutes
  7. Add the crème fraiche and stir well to ensure it is mixed with the other ingredients
  8. Pour the ingredients from the pan into an oven proof dish with lid and set aside
  9. Going back to your frying pan, heat the oil and then add the beef strips. Fry and turn until all sides are browned
  10. Optional – add the brandy to the pan and stir well for 1 minute
  11. Add the beef and brandy mix to the mushroom and onion in your oven proof dish and stir well
  12. Place the covered dish in a pre-heated oven on a low heat (140°c fan /160°c conventional / Gas mark 3) for 30 minutes. Stir halfway through if possible and ensure the liquid is not drying up. If so, add a little hot water.
  13. Add a few fresh coriander leaves when serving (optional)

 

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