Beef Stroganoff Recipe

Stroganoff, a creamy dish of sautéed beef and mushrooms, is the ultimate comfort food. It’s perfect for dishing up with noodles, rice or potatoes and serving to a big crowd or reheating for a day or two after you prepare it for the perfect, easy leftover meal.


  • 1 purple onion
  • 1 clove of garlic
  • 1 lemon
  • 2 handfuls of wild mushrooms
  • 2-3 sprigs of fresh flat-leaf parsley
  • 1.1lbs fillet steak
  • 1 teaspoon paprika
  • olive oil
  • 1 tsp of unsalted butter
  • 1 small glass of brandy
  • 1.7 fl oz sour cream


  1. Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
  2. Place the beef between 2 sheets of saran wrap. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
  3. Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
  4. In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate

    Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared.

    Remove from the heat and stir in the cream and parsley. Delicious served with bread and gherkins.

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