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Shanny's basic beef Stroganoff recipe

Shanny's basic beef Stroganoff recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef stews and casseroles
  • Beef stroganoff

This Stroganoff dish can be made with sliced pork fillet instead of beef, if you prefer.

Hertfordshire, England, UK

62 people made this

IngredientsServes: 4

  • 675g beef fillet (or rump), cut into strips (roughly 5x1cm thick)
  • 2 tablespoons butter
  • 2 tablespoons paprika
  • 1 large onion, thinly sliced
  • 8 - 10 button mushrooms, cut into 1/2cm thick slices
  • 2 tablespoons olive oil
  • 300ml soured cream
  • 2 tablespoons lemon juice
  • 2 tablespoons freshly chopped parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Melt the butter in a large frying pan, add the sliced onion & paprika; cook until the onions have softened, about 3 to 4 mins. Add the mushrooms and cook for another 2 - 3 minutes.
  2. Transfer the mixture to a plate or bowl, cover with foil and set aside.
  3. In the same pan, heat the olive oil and add the steak strips and salt & pepper; cook for about 3 mins.
  4. Add the onions and mushrooms back into the pan with the steak; add in the soured cream, lemon juice and the fresh parsley.
  5. Mix together and bring to a simmer. Simmer for about 2 to 3 minutes or until the sauce thickens slightly. If too thick, add a splash of milk.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (3)

A really easy way to make a very tasty stroganoff. I did let it dry a bit while we were having our starters, but used the add milk tip and it worked really well !! We will certainly use this recipe again.-16 Mar 2018

Excellent recipe and much simpler than others I have seen and tried. The taste is very similar to that served in authentic Russian/Ukranian restaurants I have visited and the degree of sourness was just right for us - so I guess it's just a matter of taste. With other recipes I've tried, the meat always had a bit of a rubbery texture, however, I always used to slice the meat as thinly as possible thinking it would improve tenderness. Obviously, 1cm thick slices is the way to go! Works fine with rump after removing fat, gristle etc although in the interests of tenderness it seems safer to finally simmer for 15 mins or so, rather than 2-3 mins.-04 Dec 2015

I tried this when cooking for my future in laws. As a first time stroganoff recipe it is ideal, but there are some downfalls. In the primary tasting, it tasted too sour, so I had to put in a spoon full of sugar to even it out. Also, the beef is too chewy. It needs to cook longer to become more tender. It is best served with rice.-14 Apr 2015

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