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Beef Stroganoff

A Russian classic that is still much loved around the world

November 14, 2017

Beef Stroganoff

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Beef Stroganoff

ingredients for four
stroganoff
500gm rump steak
olive oil for frying
1 x 200gm medium brown onion
200gm Swiss Brown mushrooms
25gm unsalted butter
60ml brandy
2tsp Dijon mustard
200ml crème fraiche or light sour cream
2 Tbsp lemon juice
salt flakes
black pepper
2Tbsp chopped flat leaf parsley
accompaniments
350gm pappardelle
green vegetables of your choice

method

  1. Prepare chosen accompaniments to be ready at the same time as stroganoff. Boil water and cook pasta. Prepare vegetables and steam separately or cook with stroganoff depending on choice.
  2. Prepare components for stroganoff.
  3. Peel and finely slice onion (lyonnaise).
  4. Season rump steak with salt and pepper.
  5. Place large frying pan over medium high heat. When hot add 1 tablespoon olive oil. Fry rump for about 2 minutes each side to colour but not cook through. Remove and set aside on covered plate.
  6. Add a further tablespoon olive oil to pan and fry onion for 4 to 5 minutes, until soft and golden.
  7. Meanwhile, cut mushrooms into ½cm slices.
  8. Add butter to pan along with mushrooms, season well and continue to cook until softened.
  9. Turn up heat and when pan really hot, pour in brandy so it sizzles for a few seconds to burn off alcohol.
  10. Add mustard and cream. Pour in any juices from resting meat and allow to come to a simmer.
  11. Meanwhile, trim cooked steak of fat running along one side of meat and cut out any connecting sinew, discard. Cut rested rump into thin slices across the grain.
  12. Add to sauce with chopped parsley.
  13. Turn off heat, add lemon juice and season to taste.
  14. Serve stroganoff with chosen accompaniments.

cooks notes:

  • Use pork fillet in place of beef if preferred.
  • We used frozen baby peas to ad to sauce just before serving to cook through. Other suggestions would be green beans, broccolini or broccoli, snap or snow peas or any other green vegetable of your choosing.
  • Some recipes add paprika but we prefer the warmth of mustard and acidity of lemon juice to make a balanced flavour.
  • Serve with brown or white rice in place of pasta.
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Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

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Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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