Beef Stroganoff

Traditionally this is served with buttered noodles (rather like tagliatelle) but we think it’s so much nicer with a creamy Dijon mustard mash to soak up all the lovely sauce. The soured cream is not strictly necessary and a whipping or double cream will work just as well.

4
  • 450g (1lb) sirloin or rump steak, cut into thin strips
  • 1 tsp sweet paprika, plus a little extra to garnish
  • 25g (1oz) unsalted butter
  • 2 tbsp sunflower oil
  • 1 large shallot, finely chopped
  • 150g (5oz) button mushrooms, halved
  • 1 garlic clove, crushed
  • 1 tbsp white wine vinegar
  • 4 tbsp white wine
  • 150ml (¬º pint) chicken stock
  • 1 tsp Dijon mustard
  • 2 tsp tomato puree
  • 150ml (¬º pint) soured cream
  • sea salt and freshly-ground black pepper
  • creamy Dijon mash and steamed long stemmed broccoli, to serve
  • 450g (1lb) sirloin or rump steak, cut into thin strips
  • 1 tsp sweet paprika, plus a little extra to garnish
  • 25g (1oz) unsalted butter
  • 2 tbsp sunflower oil
  • 1 large shallot, finely chopped
  • 150g (5oz) button mushrooms, halved
  • 1 garlic clove, crushed
  • 1 tbsp white wine vinegar
  • 4 tbsp white wine
  • 150ml (¬º pint) chicken stock
  • 1 tsp Dijon mustard
  • 2 tsp tomato puree
  • 150ml (¬º pint) soured cream
  • sea salt and freshly-ground black pepper
  • creamy Dijon mash and steamed long stemmed broccoli, to serve
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Step 1

Sprinkle the steak with the paprika and season generously. Heat half the butter and oil in a frying pan, add the steak and stir-fry for 4-5 minutes until sealed and lightly browned. Transfer to a plate and set aside.

Step 2

Reheat a pan over a medium heat. Add the rest of the butter and oil and then add the shallot. Saut?© for 2-3 minutes until softened but not coloured.

Step 3

Increase the heat and add the mushrooms to the pan with the garlic. Season to taste and continue to saut?© for another 2-3 minutes until tender. Sprinkle in the paprika and cook for another minute, stirring.

Step 4

Add the white wine vinegar and allow to bubble right down, then add the wine with the stock, mustard and tomato puree, stirring to combine. Tip the saut?©ed beef back into the pan and simmer gently for about 5 minutes or until the sauce has reduced by half, stirring occasionally.

Step 5

Stir the cream into the pan, bring to the boil, then reduce the heat and simmer gently for a couple of minutes and cook until sauce has thickened and slightly reduced. Divide the Dijon mash on warmed plates and spoon over the beef stroganoff. Add some long stemmed broccoli and serve at once.

copy text

Step 1

Sprinkle the steak with the paprika and season generously. Heat half the butter and oil in a frying pan, add the steak and stir-fry for 4-5 minutes until sealed and lightly browned. Transfer to a plate and set aside.

Step 2

Reheat a pan over a medium heat. Add the rest of the butter and oil and then add the shallot. Saut?© for 2-3 minutes until softened but not coloured.

Step 3

Increase the heat and add the mushrooms to the pan with the garlic. Season to taste and continue to saut?© for another 2-3 minutes until tender. Sprinkle in the paprika and cook for another minute, stirring.

Step 4

Add the white wine vinegar and allow to bubble right down, then add the wine with the stock, mustard and tomato puree, stirring to combine. Tip the saut?©ed beef back into the pan and simmer gently for about 5 minutes or until the sauce has reduced by half, stirring occasionally.

Step 5

Stir the cream into the pan, bring to the boil, then reduce the heat and simmer gently for a couple of minutes and cook until sauce has thickened and slightly reduced. Divide the Dijon mash on warmed plates and spoon over the beef stroganoff. Add some long stemmed broccoli and serve at once.