Back to Recipes
Beef stroganoff
Recipe courtesy of
Dean Le Huray, GM Procurement
NAFDA Foodservice
Ingredients
- 1 red onion
- 1 clove of garlic
- 1 lemon
- 1 cup of mixed mushrooms
- 2-3 sprigs parsley
- 500gm fillet steak
- 1 tsp paprika
- olive oil
- 50gm of unsalted butter
- 1 glass of sherry or port
- 50ml sour cream
Method
- 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.
- Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
- Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
- In a large frying pan over 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 sherry/port and reduce for 1min or until almost disappeared.
- Remove from the heat and stir in the cream and parsley. Delicious serve with pasta or rice, warm bread and gherkins (and a glass of wine).