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Beef Stroganoff Recipe

Beef Stroganoff

Beef Stroganoff is for those days you really don’t want to cook especially the wet ones where all you want to do is sit in front of the fire in your jammies and fill up on an awesome comfort dish like this.

Beef Stroganoff is originally a Russian dish but is now a staple around the world.

The best cut to use for your Beef Stroganoff is a fillet, though this if this is out of your price ranges, then I suggest striploin or at the least a sirloin or rump steak.

Lots of people cook the stroganoff and save it for a quick meal later. If you plan to freeze it finish the recipe but leave out the cream before freezing it.

The stroganoff cooks really quickly so I suggest you cook your rice first then cool it under a cold tap before straining all the water off.

Pack the rice into a cup, heat in the microwave for 60 seconds then turn it out on to a plate. This will make your rice the same as mine in the picture below.


Allergens : Gluten Free, Nut Free
Fillet,, Striploin, Sirloin or Rump Steak - 450g
Mushrooms - 300g
Onion - 1 medium
Garlic Clove - 1
Salt and Pepper - to taste
Beef or Chicken Stock - 1 cube (I used a Knorr rich beef pot)
Dijon Mustard - 1 tsp
Gherkins (optional) - 1 Medium
Cream or Creme Fraiche - 250ml
Boiling Water - 250ml
Paprika - 1 tsp


Getting Ready - You will need, a chopping board, office and chopping knife, heavy bottomed pot or pan and a wooden spoon or similar
Boil at least 300ml of water in the kettle, you will need 250ml of it later.
Slice the mushrooms, peel and finely chop the onion and garlic, set to one side.
Remove any fat from the steak then slice into thin strips, very thin if using sirloin or rump
Place the steak on the pan and leave to brown on one side, don't be tempted to stir it for at least 2 minutes, then turn it over as best you can and leave for a further 2 minutes.
When the beef has browned either remove from the pan or leave it there and add the mushrooms, onion and garlic.
Add the paprika and mustard then stir well.
Dissolve the stock cube in 250ml of boiling water then add to the pan. Reduce by at least half then add the cream. When it starts to boil turn the heat down and reduce until the sauce has thickened. When it has slice the gherkins length ways and as thinly as you can then add and stir.
Taste and season with salt and pepper if needed.
Serve with basmati or jasmine rice, long grain will do if you don't have the other two.
    • Laura Keane
    • 1st June 2017

    Another brilliant recipe Liam! I have literally not had one bad meal from your website. Foolproof! Thanks so much, you’re brilliant at what you do!

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