Traditional Russian Stroganoff

Traditional Russian Stroganoff

Based on 3 ratings

"Best served with toasted bread to dip into the sauce"

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
400 g
beef
113 g
brown mushrooms
130 g
crème fraîche
½ tbsp
olive oil
½ tbsp
butter
½
onion
35 ml
brandy
62½ ml
beef stock
½ tsp
grainy mustard
½
bay leaf
leaves
parsley
salt
pepper

Utensils

frying pan (large), knife, cutting board, spatula

  • Step 1/10

    • ½ tbsp olive oil
    • ½ tbsp butter
    • frying pan (large)

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

  • Step 2/10

    • 113 g brown mushrooms
    • ½ onion
    • knife
    • cutting board
    • spatula

    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

    • 400 g beef

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

  • Step 5/10

    • 35 ml brandy

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

  • Step 6/10

    • 62½ ml beef stock
    • ½ tsp grainy mustard
    • ½ bay leaf
    • salt
    • pepper

    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

    • 130 g crème fraîche
    • leaves parsley

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

  • Step 10/10

    Enjoy!

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