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Beef stroganoff flambe

Beef Stroganoff

Cowbridge Kitchen

When I was training as a Chef I was shown this simple restaurant style Beef and Mushroom Stroganoff recipe, and I have been making stroganoff this way ever since and this stroganoff recipe is not a bad version of a 19th century Russian dish.

In this recipe we have used some left over cooked beef from the day before but you can cook some fresh beef if you like, it just seems a great way of using beef left over from a Sunday lunch.

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You can make this in about 40 minutes
10 mins Prep.
30 Cooking time.
Cooking timer Time
This is per 256g serving
Calories: 384
Protein: 30g
Fat: 8.5g
Carbohydrates: 15g
Fiber: 1.8g
Sugar: 3.5g
Nutritional information Nutrition
This recipe will serve 2 people. Table for Two Servings
Medium : Some degree of experience is needed to make this recipe. Chefs hat Difficulty
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  • Related Video
    Video may vary from this recipe

    How to Make Beef Stroganoff

    Beef Stroganoff or Stroganov originated in 19th-century Russia. It was a dish of cooked beef in a mustard and cream sauce. There were no mushrooms in the original Beef Stroganoff recipe.

    The modern variation of the stroganoff has included mushrooms and cream.

    Legend has it that a group of French Chefs working for a Russian family created the dish for them, the family name was 'Stroganov'.
    However, it is more likely to be a variation of some other ancient Russian Dish, but its a nice legend.

    In this recipe we use Single Cream but you could use Soured Cream or Even Creme Fraiche.

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    serving tray Cuisine:Russian
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    75 g Salted Butter
    1 Brown Onion
    100 g Mushrooms
    300 g Sliced (Cooked ) Beef
    200 ml Single Cream
    1 tsp Tomato Paste
    1 tsp Wholegrain Mustard
    1 tsp Smoked Paprika
    1 Beef Stock cube
    1 Shot (25 ml) Brandy

    Cooking Instructions

    1. Make up 100 ml of beef stock using the stock cube and 100 ml of boiling water.
    2. Dice up the brown onion and cut the cooked beef into strips , then cut the button mushrooms into halves.
    3. Add 35 g of the butter into a deep frying pan and slowly melt it then add the onions and let them cook slowly for about two minutes.
    4. Add the mushrooms and cook for a further 3 - 4 minutes so that they are just soft. Remember that the mushrooms will half in volume as they cook.
    5. Turn the heat up so that the pan becomes very hot, then add the Brandy and Flambe it until the flames die off.
    6. Turn the heat down then add the Wholegrain Mustard, Paprika & Tomato paste. Mix this all in with a wooden spoon.
    7. Add the Beef Stock and cook for a further 5 minutes.
    8. Add the cooked beef strips to the pan and mix into the sauce with a wooden spoon.
    9. Cover the pan with a lid or a large plate and let it simmer for a further 5 - 10 minutes.
    10. Add around 200 ml of single cream to finish, mix this in with a wooden spoon so that the sauce lightens in colour and the Stroganoff is finished.
    11. Leave to cook for another 10 minutes before serving.
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