Beef and Mushroom Stroganoff recipe

Beef and mushroom stroganoff

Beef and mushroom stroganoff - Credit: Archant

Serves 4



Olive Oil

450g sirloin steak, trimmed and cut into thin strips

50g butter

2 onions, thinly sliced

2-3 tbsp brandy

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A good splash of Worcester sauce

Juice of half a lemon

75ml beef stock

250g chestnut mushrooms, sliced

150g shitake or oyster mushrooms, de-stalked and finely sliced

2-3 tsp paprika pepper

300ml soured cream

Handful of flat leaf parsley

Salt and freshly ground black pepper


Heat a heavy bottomed frying pan, add a splash of olive oil and then add the strips of meat and cook until lightly browned for about 5 minutes.

Remove the beef onto a plate. Add the butter to the pan, and gently fry the onions until softened. Then add the meat back into the pan.

Pour in the Brandy, Worcester sauce, lemon juice and a little of the stock. Season to taste.

Next add the mushrooms and paprika and continue to cook for a further 10 minutes.

Check to see if the beef is cooked through. If not, top up with a little extra of the stock and cook for a further 5 minutes.

Stir in the soured cream and simmer gently for 3-4 minutes. Then add the parsley. Serve with fluffy rice.

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