Beef Strogonov

Beef Stroganoff

Peter Flynn

Beef Stroganoff on Pasta

Visits from generous relatives had left us with crème fraîche and papardelle, so I had to go and remind myself of what to do for this, discovering in the process that it came from Odesa, that Count Stroganoff seems to have been a decent cove for all his background, and that smetana is sour cream.

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Serves 3. Heat your (fan) oven to 180°C. Prep time: 30 minutes. Cooking time: 10 minutes.


Ingredients

  • 1 medium white onion | sliced finely
  • 25 g unsalted butter
  • 2 tbsp olive oil
  • 180 g small chestnut mushrooms | sliced
  • 100 ml beef stock
  • 50 ml white wine
  • 1 dsp plain flour
  • ½ tsp pimentón
  • 300 g beef fillets | sliced
  • 2 tbsp brandy
  • 100 ml sour cream (or crême fraîche or just double cream)
  • dill | chopped
  • parsley | chopped

Method

  1. Halve the onion and slice finely. Fry gently in the butter until golden brown, stirring so they don't burn. Set aside and add 1 tbsp oil to the pan (see tip).

  2. Slice the mushrooms and cook in the oil with the lid on until the water has evaporated, then remove the lid and cook until just starting to brown, stirring occasionally. Set aside.

  3. In a jug, mix the stock and wine, then carefully whisk in the flour and pimentón.

  4. Add the rest of the oil to the pan and fry the beef fillets for a few minutes until just starting to colour. drain from the pan with a slotted spoon and set aside.

  5. Add the brandy to the pan and bring to the boil. Stir the stock and add to the pan, stirring until it starts to thicken.

  6. Turn down the heat while you stir in the cream.

  7. Turn up the heat and add the mushrooms, onion, and beef fillets then cover and cook gently for about 10 mins to finish the beef.

  8. Sprinkle with the dill and parsley.


Serving

  • Serve on a bed of rice or pasta (traditionally the very wide strips like papardelle or lasagnetti).


Any timings underlined in red are in addition to the preparation time (eg waiting time)


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