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Beef Stroganoff

Beef Stroganoff

With this Beef Stroganoff recipe I aim not to offend any purists, but rather provide a delicious recipe that most of us know by using mushrooms, sliced beef, sour cream and ample cooking time. I hope you enjoy it.
4.92 from 48 votes
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Main Course
Cuisine Russian
Servings 12 servings

Ingredients
  

  • 2 kilograms stewing beef rump, chuck or topside are ideal, sliced into 1 x 2cm (0.4-0.8inch) strips
  • 185 grams French shallots about 10
  • 600 grams mushrooms quartered, swiss brown, buttons or portobellos are ideal
  • 35 grams garlic about 6 cloves, chopped
  • 1/3 cup brandy
  • 2 liters beef stock
  • 150 grams butter
  • olive oil extra virgin
  • 2 tablespoons paprika
  • 2 tablespoons tomato paste
  • 400 grams sour cream
  • black pepper freshly ground
  • 1/4 bunch fresh parsley

Instructions
 

  • In a non stick pan on high heat saute the mushrooms in 2 batches in 45grams (1.5 oz) of butter until brown and remove to a large bowl.
  • Meanwhile flour the beef in batches and shake off the excess flour.
  • In the same non stick pan on high heat sear the beef in 3-4 batches in 20g (0.7 oz) of butter and a good splash of extra virgin olive oil and remove to the same bowl as the mushrooms.
  • In a large heavy based pot over low heat melt 30g (1oz) of butter and a good splash of olive oil.
  • Add the shallots and cook for about 5 minutes.
  • Add the garlic and cook for a further 3 minutes.
  • Turn the heat up to high and add the brandy.
  • Cook for a minute or 2 until almost all the brandy has been cooked off.
  • Turn off the heat and add the paprika and tomato paste and stir well.
  • Add the beef stock, meat and mushrooms and return to the heat.
  • Bring to the boil and reduce to a very low simmer and cook for about 2 hours, or until the meat is very tender. Stir regularly as the sauce will be quite thick and may stick easily. If too thick, a little water can be added.
  • Fold through sour cream.
  • Taste and adjust seasoning.
  • Transfer to serving dish and garnish with freshly chopped parsley.

Notes

BEEF STROGANOFF
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