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Beef stroganoff

Make a comforting classic beef stroganoff with tender steak and mushrooms for an easy midweek meal. Finished with fresh parsley and served with pappardelle pasta or rice, it’s rich, hearty and full of flavour.

At a glance

45 minutes
4

Ingredients

  • 1 tbsp olive oil
  • 1 brown onion, thinly sliced
  • 1 clove garlic, crushed
  • 1 tbsp butter
  • 250g mushrooms, sliced
  • 1 tbsp plain flour
  • 500g scotch fillet, sliced into thin strips
  • 150g crème fraîche
  • 1 tsp English mustard
  • 100ml beef stock
  • ½ small bunch flat-leaf parsley, chopped
  • sea salt and cracked black pepper

Method

  1. Heat the olive oil in a large frying pan over medium heat. Add the onion and cook gently for 10–15 minutes until soft and lightly golden, adding a splash of water if needed.
  2. Add the garlic and cook for a further 1–2 minutes. Stir in the butter.
  3. Once the butter has melted, add the mushrooms and cook for 4–5 minutes until softened and lightly browned. Season well, then transfer to a plate.
  4. Lightly season the flour with salt and pepper and toss the sliced scotch fillet through to coat.
  5. Return the pan to medium–high heat. Add a little extra oil if needed, then cook the beef in batches for 2–3 minutes until just browned. Avoid overcrowding the pan.
  6. Return the onion and mushrooms to the pan.
  7. Whisk together the crème fraîche, mustard and beef stock, then pour into the pan. Simmer gently for 4–5 minutes until slightly thickened and the beef is just cooked through.
  8. Scatter with chopped parsley before serving. Serve with your choice of pasta or rice.