Traditional Russian Stroganoff

Based on 1 ratings

“Best served with toasted bread to dip into the sauce”

Difficulty

Medium 👍
10
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 tbsp oil
1 tbsp butter
260 g crème fraîche
onion
226 g mushroom
bay leaf
3 leaves parsley
2 dashes salt and pepper
1 tsp whole grain mustard
800 g beef
125 ml beef stock
70 ml brandy
Metric
Imperial
  • Step 1/10

    Heat oil and butter in a large frying pan on a medium to low heat

  • Step 2/10

    Thinly slice mushrooms and onion and place in frying pan and sauté for 10 minutes

  • Step 3/10

    Once sautéed remove from frying pan and set aside

  • Step 4/10

    Chop the beef into cubes and place into frying pan and brown up for 5 minutes

  • Step 5/10

    Add the brandy and continue cooking until the alcohol has burnt off

  • Step 6/10

    Add the beef stock, whole grain mustard, bay leaf, salt and pepper

  • Step 7/10

    Scrape the bottom of the frying pan with a spatula to release any brown bits that might be stuck to the bottom and will add to the flavour of the sauce

  • Step 8/10

    Add the onion and mushrooms back into the frying pan and for 3 minutes so it’s bubbling away and everything is heated through

  • Step 9/10

    Stir in the crème fraîche and parsley to combine all the ingredients and remove from heat and serve immediately

  • Step 10/10

    Enjoy!