Best ever beef stroganoff
- Barney Desmazery
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Serves 4
Easy
Prep: 30 mins
Cook: 35 mins
plus soaking
A star rating of 5 out of 5.5 ratingsRate
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Try our best ever beef stroganoff, packed with mushrooms and thickly sliced fillet steak in a classic creamy paprika sauce.
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Ingredients
Nutrition
Units:
MetricUS
-
30g dried porcini mushrooms
-
1 beef stock cube or stock pot
-
2 fillet steaks
(about 400g)
-
100g butter
-
1 onion
finely sliced
-
200g chestnut mushrooms
quartered
-
1 garlic clove
crushed
-
2 tsp smoked paprika
plus extra to serve
-
1 tbsp red wine vinegar
-
250ml soured cream
-
1 tsp English mustard
-
½ small bunch parsley
chopped
-
mashed potatoes
to serve
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Nutrition: per serving
- kcal500
- fat39g
- saturates23g
- carbs10g
- sugars5g
- fibre2g
- protein26g
- salt1.83g
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Method
-
step 1
Put the dried porcini in a bowl and pour over 250ml boiling water. Once the mushrooms have rehydrated, strain off the liquid and use to make a beef stock with the stock cube. Set the mushrooms aside.
-
step 2
Season the steaks well. Heat half the butter in a frying pan until sizzling, then cook the steaks for 8-10 mins, turning every minute or so, until golden brown on each side. Set aside to rest.
-
step 3
Heat the rest of the butter in the pan and fry the onion for 8-10 mins, until starting to caramelise. Add the porcini and chestnut mushrooms and cook for 5 mins, then add the garlic and paprika and cook for another minute. Stir in the vinegar and simmer for 1 min, then add the stock, bring to the boil and simmer for 5 mins. Reduce the heat and stir in most of the soured cream, until hot but not simmering. Season to taste, then add the mustard and most of the parsley.
-
step 4
Thickly slice the steak, then add to the pan along with any juices. Drizzle with the remaining soured cream, then scatter with the rest of the parsley and a little more paprika. Served with mashed potatoes.
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