Beef stroganoff recipes
Our top 3 of 20 Beef stroganoff recipes
Ingredients
- 700g/1½lb rump steak
- 50g/2oz unsalted butter or 4tbsp olive oil
- 1 onion peeled and sliced
- 225g/8oz brown cup mushrooms
- 45ml/3tbsp brandy or white wine
- 5ml/1tsp French mustard
- 200ml/7fl oz creme fraiche
- 100ml/3½ fl oz double cream
- 45ml/3 tbsp chopped parsley
- salt and pepper
Method
- Cut steak into thin strips about 5mm thick and 5cm long.
- Heat butter in large heavy based pan.
- Add onions and fry gently 10 mins till soft and golden. Remove and set aside.
- Add mushrooms to pan and saute 2-3 mins till golden. Remove.
- Increase heat and quickly fry the meat, in two or three batches, for 2-3 mins, stirring constantly to ensure even browning.
- Add brandy or wine and let bubble to reduce.
- Return meat,onions,mushrooms to pan.
- Lower the heat and stir in the mustard, creme fraiche and cream. Heat through, stir in most of the parsley and season with salt and pepper to taste.
- Serve with rice or noodles and garnish with remaining parsley.
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Add commentIngredients
- 600g Beef Tenderloin
- 200g Mushrooms
- 1 Bunch Spring Onions
- 500 ml Sour Cream
- ½ Bunch Dill
- To Taste Salt and Pepper
- Oil
Method
- 1. Cut beef tenderloin into thin strips.
- 2. Clean and chop spring onions and mushrooms.
- 3. Preheat pan and quickly stir fry meat in hot oil.
- 4. Add spring onions and mushrooms. Cook for a minute or two.
- 5. Reduce heat, add sour cream and simmer another 5-7 minutes.
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- 6. Season with salt and pepper to taste.
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- 7. Sprinkle with dill.
- 8. Serve over boiled or mashed potatoes with cabbage.
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Add commentIngredients
- 500g beef strips
- crushed black pepper
- oil
- 1 onion, sliced
- 150g sliced mushrooms
- water
- 1-2tsp paprika
- 1tbsp tomato puree
- 2tsp wholegrain mustard
- 284ml creme fraiche
Method
- Toss 500g beef strips with 1tbsp crushed black pepper.
- Heat 1tbsp oil in a pan and cook 1 sliced onion for 3-4 mins. Add 150g sliced mushrooms and cook for 5 mins.
- Add the beef strips and fry for 4-5 mins until the meat is brown. Add 3tbsp water to deglaze the pan. Add 1 -2tsp paprika, 1tbsp tomato purée and 2tsp wholegrain mustard.
- Stir in 284ml crème fraîche and heat gently. Serve with tagliatelle.
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3 Comments
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Add commentlissywoo Sat Jan 22 2011 • Reply
This was a lovely, easy recipe to make, the first time I have used this site, and tasted delicious too!
Alli Tue Oct 27 2009 • Reply
This is the first recipe i have tried from My Dish and have to say it was absolutely delish - looking forward to trying more
Mistydog Tue Sep 1 2009 • Reply
This recipe is exactly the same as mine! Works really well and very quick. If you are feeling flushed, Fillet steak is great to use as well.