Beef Stroganoff
Beef Stroganoff is an internationally famous, classic Russian dish; this version is made from sautéed beef, flavoured with mustard and paprika and served in a rich sauce with sour cream and beef stock.
Serves 4 - 6
Ingredients
- 700g beef fillet (I use supermarket steak for this.)
- ½ teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- 50g unsalted butter
- 2 tablespoons olive oil
- 1 onion, peeled and sliced (I like red, but you can also use brown or white.)
- 350g mushrooms, cleaned and sliced
- ¾ teaspoon paprika
- ½ teaspoon caster sugar
- 400ml good quality beef stock, ideally fresh (See Recipe Notes)
- 300g sour cream
- 2½ teaspoons Dijon mustard
- 1 tablespoon lemon juice
- Chopped dill or parsley
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Season the beef on both sides with half the salt and pepper
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Heat ½ the oil and ½ the butter in a large pan over a high heat. Seal beef for 1-2 minutes on each side. The meat should still be quite pink in the middle. Take out of the pan and set aside to rest.
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Reduce the heat a little and add the chopped onion to the pan. Cook, stirring from time to time for 4 – 5 minutes, until softened and lightly caramelised. Remove from the pan and set aside.
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Add the remaining butter and oil and the mushrooms and cook for around 5 minutes until the water has come out of the mushrooms and they are lightly caramelised.
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Add paprika, sugar and remaining salt and pepper. Stir well, cook 1 minute, stirring, and set aside with the onions.
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Now add the beef stock to the pan. Bring to the boil and and reduce by half.
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Add the onion, mushrooms, sour cream and mustard. Mix well and heat through.
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Taste and adjust seasoning, if necessary.
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Slice the beef into strips and add to the sauce with any beef juices. Cook over a low heat and, when the beef is hot and cooked to your liking, take off the heat.
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Stir in the lemon juice.
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Serve with noodles, pasta or rice and sprinkle with dill or parsley.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- cast iron pan or large frying pan
Beef Stock:
If you are using a stock cube rather than fresh or good quality stock. Use half the quantity (ie 200ml) and do not reduce it. Some stock cubes contain a lot salt and if you reduce it down your sauce may be too salty.
What can I serve with the Beef Stroganoff?
The most traditional accompaniment is probably noodles or a thick pasta like pappardelle. I like mine tossed with a little butter and some chopped parsley or fresh dill. It is also very commonly served with rice. Apparently Stroganoff became very popular in China in the 1930s and in Hong Kong in the 1950s. This is quite possibly when rice was introduced as an accompaniment. Not a noodle or rice fan? It is also really delicious served with mashed or baked potato or even buttered new potatoes.
I like mine served with rice and sprinkled with a generous handful of chopped fresh dill. Andrew prefers noodles and a little chopped parsley!
It is delicious served with some green vegetables on the side or a fresh green salad drizzled with olive oil.
Can I make it in advance?
This stroganoff is best served fresh, as soon as it has been made. However, you can prepare it, until the end of point 7 an hour or two ahead of time. If you are storing the beef in the fridge before finishing the dish, let it come to room temperature before adding to the sauce.
Can I store and re-heat leftovers?
Yes, although it is best served fresh as soon as it has been made! Store covered in the fridge for up to 3 days and re-heat gently in a pan. Take off the heat as soon as it is hot and serve. If you cook it for too long, the beef will overcook, although it will still be delicious!
Can I freeze leftovers?
Although it is best served fresh as soon as it has been made, it can be frozen. You can keep it covered in the freezer for up to 3 months. Defrost it in the freezer over night and then re-heat gently in a pan. Take off the heat as soon as it is hot and serve. If you cook it for too long, the beef will overcook, although it will still be delicious!