Beef stroganoff recipes
Ingredients
- Sirloin of beef
- onion
- mushroom
- paprika
- brandy
- butter
- lemon juice
- salt and pepper
Method
- Fry the onion, then add the mushrooms (I like chestnut or even mix in shitake, my mum always used baby button) in butter. Add the paprika near the end of frying. I like a slow heat to let the onions really caramelise, adding some sugar and salt can help with this. Once they are done set them to one side in a bowl.
- In the same pan add more butter, turn the heat up high and throw in the sirloin (ideally cut into thin strips) to brown and add the brandy. Flambe if you're feeling brave.
- Turn the heat down then add the sour cream, lemon juice and season to taste.
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- 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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Ingredients
- 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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