Recipes
BEEF STROGANOFF
Beef Stroganoff
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PrintINGREDIENTS
- Olive oil
- 50g unsalted butter
- 500g beef fillet steak, cut into thin strips
- 1 small onion, finely diced
- 1 garlic clove, finely chopped
- 300g mushrooms, thickly sliced*
- 125ml whiskey
- 3 gherkins, finely chopped
- Pinch of smoked paprika
- 300ml light sour cream
- *Jamie suggests using oyster, chestnut or chanterelle mushrooms. I just used field mushrooms as that was all I had.
DIRECTIONS
Heat a wide, heavy-based frypan over medium-high heat, then add a splash of olive oil and half the butter.
Season the beef well with salt and pepper, then working in small batches, briskly fry the beef for 1-2 minutes to brown all over. Transfer to a plate and cover to keep warm.
Melt the remaining butter in the pan, reduce the head to medium-low and cook onion and garlic gently for 5-7 minutes till soft. Add mushrooms and cook for 1 minute. Add whiskey with cooking juices from the rested beef.
Bring to the boil and cook for 2-3 minutes. Add the gherkins, paprika and sour cream, and reduce the sauce slightly over medium-high heat for 7 minutes, then stir in beef and warm for 1 minute. Season, sprinkle with chopped parsley, and serve.
Pasta or rice to serve.
RECIPE BACKSTORY
RECIPE REVIEWS
This is terrific & I loved the photo - thanks for posting it - made it easier to know what it was supposed to look like. :) Fantastic flavor! Loved it.
This was lovely, we used brandy instead of whiskey and worcestershire sauce for extra piquancy. Thank you very much.
This was really delicious. Im going to have to expand the recipe to make more sauce next time. So good.
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