Easy beef stroganoff
- March 2020
- Serves 3-4
- Hands-on time 30 min
A classic beef stroganoff is a wonderful thing. It’s creamy, rich, soul-warming fare made from mushrooms, beef, soured cream and a glug of brandy. Try our best-ever recipe for this comforting dish, served with rice and greens.
- 18.7g (10.4g saturated)
- 6.1g (5.3g sugars)
- 2 knobs of butter
- 400g British fillet or sirloin steak, thinly sliced
- 1 large onion, finely sliced
- 250g baby chestnut mushrooms
- 2 tbsp brandy, plus a splash
- 200ml soured cream
- 1 tbsp dijon or English mustard
- 125ml rich beef stock
- Small handful chopped fresh parsley
- Pasta, rice or mashed potatoes and steamed seasonal greens to serve
- Heat a knob of butter in a large, deep frying pan. Once it’s bubbling, add the steak strips and fry until just browned but not cooked through. Use tongs to transfer them to a plate.
- Add another knob of butter to the pan, add the onions, then cook gently, stirring regularly, for about 15 minutes until softened and caramelised. Use a slotted spoon to transfer the onions to the plate with the steak.
- Add the mushrooms to the pan and fry for 5-6 minutes until golden and just cooked through. Add 2 tbsp brandy and bubble over the heat to reduce.
- Add the soured cream, mustard and stock, then stir well to combine. Bring to a simmer, then let the sauce thicken and reduce slightly. Return the steak and onions with any resting juices to the pan. Scatter over the parsley and serve with pasta, rice or mashed potatoes and seasonal greens – whatever you prefer.
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