Beef Stroganoff Recipe

This Beef Stroganoff is a creamy and quick recipe, which is made with quality sirloin steak and mixed mushrooms. It’s the perfect 30-minute meal, ready in about 20 minutes.

Beef Stroganoff Ingredients

RICE

• 1 mug (300g) of 10-minute wholegrain or basmati rice
• ½ a bunch of fresh thyme
• 200g baby spinach

PICKLE

• 2 small red onions
• 1 handful of gherkins
• 1 bunch of fresh flat-leaf parsley

STROGANOFF

• 300g mixed mushrooms
• olive oil
• 3 cloves of garlic
• 2 x 200g quality sirloin steaks, fat removed
• 1 heaped teaspoon sweet paprika
• 1 lemon
• 1 swig of brandy
• 4 heaped tablespoons fat-free natural yoghurt
• 1 swig of semi-skimmed milk

How To Make Beef Stroganoff

1. Cook the rice: Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves, and a pinch of sea salt and black pepper into a medium lidded pan. Bring to a boil, then cover and simmer, stirring occasionally.
2. Make the pickle: Peel the onions, then finely slice them with the gherkins in a food processor. Tip into a bowl. Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt.
3. Cook the mushrooms: Tear or slice the mushrooms into a large, hot frying pan with 2 tablespoons of oil. Squash in the unpeeled garlic through a garlic crusher and add two-thirds of the parsley pickle, stirring regularly.
4. Sear the steak: Slice the steaks about 1cm thick and toss with salt, pepper, the paprika, and the finely grated lemon zest. Once the mushrooms are cooked, tip them onto a plate. Add 2 tablespoons of oil to the hot pan and add the steak in a single layer, turning when golden.
5. Make the stroganoff sauce: Add the spinach to the rice pan and replace the lid to wilt. Add the brandy to the steak pan. Carefully light it with a match to flambé (optional), and let the flames subside. Return the mushrooms to the pan with the yoghurt and milk and bring to a boil.
6. Assemble and serve: Fluff up the rice and transfer the wilted spinach to a serving platter, scattering the rice over the top. Spoon the beef stroganoff over the rice. Squeeze and drain the remaining pickle, then scatter it over the top of the dish.

Recipe Tips

• How to get the most tender beef? The key is to slice the steak thinly against the grain and cook it quickly in a very hot pan. This sears the outside without overcooking the inside.
• Can I use a different cut of beef? Absolutely. Rump steak is a great alternative. For a more luxurious version, you could use beef fillet, but reduce the cooking time slightly.
• Can I make this without brandy? Yes. If you prefer not to use alcohol, you can deglaze the pan with a splash of beef broth or stock instead of the brandy.
• How to make the sauce richer? This is a quick, light version using natural yoghurt. For a more traditional, richer sauce, you can substitute the yoghurt with an equal amount of full-fat sour cream.

What To Serve With Beef Stroganoff

This recipe is a complete meal served over rice, but classic beef stroganoff is also delicious with:

• Buttered egg noodles
• Creamy mashed potatoes
• A slice of crusty bread to mop up the sauce

How To Store Beef Stroganoff

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The yoghurt-based sauce may separate slightly upon reheating but will still be delicious. Freezing is not recommended.

Beef Stroganoff Nutrition Facts

• Serving Size: 1 serving
• Calories: 650 kcal
• Fat: 28g
• Carbohydrates: 55g
• Protein: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Sizzling Beef with Spring Onions & Black Bean Sauce Recipe
• Beef Carpaccio Recipe
• Roast Forerib of Beef with Beetroot and Horseradish Recipe