Beef Stroganoff

Everybody enjoys a good Beef Stroganoff. This is mine, its packed full of flavor with fragrant herbs and pickles. It's a perfect dish to enjoy with friends as there is minimal effort required for truly great flavour.




Serves 4

  • 3 Small Beef fillet tails
  • 3 Cloves Garlic
  • 1 Red Onion
  • 4 Large Mushrooms
  • 2 Medium Pickled Gherkins
  • 1 Handful Flat Leaf Parsley
  • 1 Chicken Stock Cube
  • 2 Tbsp Pimenton / Smoked Paprika
  • 100ml Brandy
  • 200ml Soured Cream
  • 1 Cup Rice
  • 2 Tbsp Olive Oil
  • Salt, Pepper



To begin with cut the beef into thin strips, season and fry briefly in olive oil for 2 minutes. You want to make sure the pan is really hot to sear the beef. Once cooked rare remove the beef form the pan, turn the heat down slightly and add the onion, garlic, mushrooms and fry until nicely browned. Add your brandy at this stage and Flambé. This will burn off all the harsh alcohol leaving a deep rich brandy flavour. Reduce this down for 2 minutes on high heat, add the beef back into the pan along with the finely chopped gherkins and stir. Turn the heat down to medium add the pimenton, sour cream & chicken stock and stir to combine all the ingredients. Cook for another couple of minutes then add the parsley and the juice of one lemon. Stir and season to taste. (Don't be afraid of salt as lemon counteracts it slightly).


Garnish with fresh flat leaf parsley and serve on white basmati rice.

I hope you enjoy

Paul Registered & Protected