Beef Stroganoff Recipe

Beef Stroganoff
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Tip ~ You could use creme fraiche instead of soured cream if preferred.
Ingredients
40g / 1 ½ oz plain flour
1 teaspoon paprika
700g / 1lb 9oz rump steak, very thinly sliced into strips
55g / 2oz butter
1 onion, finely chopped
1 garlic clove, crushed
225g / 8oz button mushrooms
1 tablespoon lemon juice
2 tablespoons dry red wine
2 tablespoons tomato puree
350ml / 12floz soured cream
Salt and pepper
2 tablespoons snipped fresh chives, to garnish
Method
- Place the flour and paprika in a polythene bag and season with salt and pepper.
- Shake to mix, then add a few pieces of steak at a time and shake to coat in the flour.
- Melt the butter in a frying pan over a low heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes, or until softened.
- Increase the heat to high, add the steak strips and cook, stirring constantly, until browned all over.
- Stir in the mushrooms, lemon juice and wine, reduce the heat and simmer for 5 minutes.
- Stir in the tomato puree and soured cream and adjust the seasoning, if necessary. Garnish with the chives and serve immediately.
Tip: this dish is traditionally served over noodles but you can serve it on a bed of cooked rice.