Skip to main content
Beef Stroganoff

INGREDIENTS

  • 2 large sirloin steaks, that have been well hung, trimmed of excess fat and cut into thin strips for quick frying (not cubes!)
  • 1 onion, diced
  • 2 cloves of garlic, crushed
  • 1 normal sized punnet of mushrooms, sliced.
  • Some flour & paprika.
  • Basmati rice for 4 people
  •  A good glug/splash of Brandy.
  • A small carton of Cream.
  • An optional squeeze of lemon.
Beef Stroganoff

METHOD

  • Put a large handful of flour into a bowl and add 1 tablespoon of paprika and season with salt & pepper.
  • Mix the sliced beef through the flour mix, so that the beef is well coated with flour.
  • Gently fry the onions till soft, then add the mushrooms and garlic over a high heat and continue to fry until onions are golden and caramelised.
  • Then, remove from the pan and place in a dish and leave to one side (you can prep all of this and leave to one side till you're ready to serve).
  • In the same pan, fry off the beef on a medium heat. This shouldn't take very long depending on how you like your beef (the rarer the tastier!)
  • Add brandy to pan (with beef still in the pan) to deglaze it.
  • Then add your cream to the pan and leave for 1 minute to thicken.
  • Add back in the mushroom and onion mix.
  • Add a squeeze of lemon at the very end if you like (being honest I'm not big into the lemon, but Joey loves it -she finds it cuts the cream)
  • Serve with basmati rice and a bottle of delicious wine (tonight we're having a Portugese wine called Grouse and it's to die for!)