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Beef stroganoff is a creamy meat dish usually served with rice and flavoured with paprika. With the possibility to add vegetables, it can be the perfect meal to use up any leftovers. The dish is typically served with rice or can be accompanied by pasta or potatoes depending on what you have in.
Beef stroganoff has origins in 19th-century Russia but has developed variations around the world.
One original recipe involves beef cubes marinated in salt and allspice, before sautéing them in butter.
The creamy sauce was a roux which includes mustard, broth and sour cream, however, this has developed throughout the years and across different countries to include mushrooms, onions and sometimes alcohol.
Express.co.uk brings you a simple five step guide as to how to make Beef stroganoff.
Beef Stroganoff recipe
- ½ tbsp light olive oil
- 1 large onion, finely sliced
- 3 garlic cloves, finely chopped
- 1 beef stock cube
- 2 tsp sweet smoked paprika
- 1 tbsp tomato purée
- 400g tin beef consommé
- 150g/5½oz chestnut mushrooms, thinly sliced
- 1 tbsp Dijon mustard
- 2 rump steaks (175g/6oz each), visible fat trimmed
- olive oil spray
- 60g/2¼oz cornichons or small gherkins, sliced
- 75ml/2½fl oz half-fat crème fraîche
- 2 tbsp finely chopped flatleaf parsley
- 2 tbsp roughly chopped chervil or parsley
- 2 tbsp dried onion flakes
- sea salt and freshly ground black pepper
Step one: Heat the light olive oil in a large frying pan over low–medium heat.
Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise.
Step two: Stir in the garlic and cook gently for two minutes.
Crumble in the stock cube and stir in the paprika and tomato purée.
Cook, stirring, for two minutes. Add the beef consommé, mushrooms and mustard.
Bring to the boil then lower the heat and simmer for 10 to 15 minutes, or until the volume of liquid has reduced by half.
Step three: Meanwhile, place a griddle pan over high heat.
Bash the steaks between two sheets of cling film, until about 5mm/¼in thick.
Spray each side with six sprays of oil and season with salt and pepper.
When the griddle is smoking hot, add the steaks and cook for one minute on each side. Remove and set aside to rest.
Step four: Once the sauce has reduced, remove from the heat and stir through the cornichons, crème fraîche, and most of the parsley and chervil (reserving some for garnishing).
Stir in the juices from the resting meat and check the seasoning.
Cut the meat into thick slices and stir into the sauce.
Step five: Mix together the dried onion flakes and reserved chopped parsley and chervil.
Serve the stroganoff sprinkled with the onion and herb mix, with the rice on the side, if you like.
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