Beef Stroganoff
30 mins
-
2
Medium
Ingredients
  • 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
 
 

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Method : 
  • Make up 100 ml of beef stock using the stock cube and 100 ml of boiling water.
  • Dice up the brown onion and cut the cooked beef into strips , then cut the button mushrooms into halfs.
  • 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.
  • 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.
  • Turn the heat up so that the pan becomes very hot, then add the Brandy and Flambe it until the flames die off.
  • Turn the heat down then add the Wholegrain Mustard, Paprika & Tomato paste. Mix this all in with a wooden spoon.
  • Add the Beef Stock and cook for a further 5 minutes.
  • Add the cooked beef strips to the pan and mix into the sauce with a wooden spoon.
  • Cover the pan with a lid or a large plate and let it simmer for a further 5 - 10 minutes.
  • 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.
  • Leave to cook for another 10 minutes before serving.


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