Beef Stroganoff

  • Yield : 4
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 45m
  • Ready In : 1:15 h

Did You Know?

This rich dish was the brainchild of a 19th century french chef,who was faced with the hazards of a siberian winter and the demands of his gourmet russian patron, Count Stroganoff. Frustrated in his attempts to cope with permantly frozen beef, the chef decided to cut it inot tiny then strips, then fry it and serve it in soured cream and mushroom sauce. The result seems to have found favour with the count.

500 gm Beef (see Preparation)
50 gm Butter
2 Tablespoons of oil
1 Onion (Finely Sliced)
250 gm Button Mushrooms (Thinly Sliced)
300 ml Soured Cream
2-3 Teaspoons of Mustard Powder
150 ml Beef Stock
1 Tablespoon Paprika
Salt And Pepper To Taste
1 Tablespoons of lemon
Option 2
300 ml Double Cream
2 Tablespoons of Brandy


Lay the meat flat and beat it well with a wooden rolling pin. Cut it quarter of an inch thick by 1-2 inches length Sprinkle with salt and pepper and set aside. Heat half the oil and butter in a wide shallow pan, add the onion and fry over low heat for 10 mins until soft and golden brown frequently stirring, Increase the heat ,add the mushrooms and fry for a further 2 mins, still stirring cover the pan and remove from heat and set aside, Heat the remaining oil and butter in a seperate pan, when Sizzling hot add half the beef strips and fry over medium heat  for about 1 min (all your doing is sealing the meat-Turns brown) Add beef stock and combine well remove the beef from the pan and add it to the mushroom pan keeping meat warm, andfry the remaining meat in the same way, Stir the soured cream/Double cream and mustard into the beef and veg mix add brandy if your using and stir on a gentle heat, and bring to just below boiling point, remove from heat taste and adjust seasoning and  Sprinkle paprika once served over the top. Serve Preparation: Beef trimmed of fat and Finely sliced quarter of an inch thick cut each slice across the grain of the meat 1-2 inches long. Use the Type of beef you can afford, all parts of beef fillet are very tender, the pointed rib end is less exspensive than the thick centre cuts, and is perfectly suitable for this dish.

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