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Beef stroganoff

Name: Beef stroganoff
Total time: 35 min
Ingredients: vegetable oil for frying; onions 2 large, halved and thinly sliced; chestnut mushrooms 250g, thinly sliced; sirloin steaks 2 x 200g, excess fat trimmed, sliced into ½ cm-thick strips; paprika (not smoked) 1 tbsp, plus extra to serve; Dijon mustard 2 tbsp; celery salt 1 tsp; half-fat crème fraîche 400g; fries or mash to serve

35 minutes
serves 4-6
Easy

A Russian classic, this beef and chestnut mushroom stroganoff is made super-creamy with a tub of crème fraîche. There's paprika for that signature colour, plus a little celery salt and fries to serve

By Sabrina Ghayour

Published: June 19, 2020 at 10:28 pm

This beef stroganoff recipe was written by Sabrina Ghayour, inspired by her travels in Russia. Sabrina says: “My first visit to Russia was a decade ago but only to Moscow. So, last year, I ventured to Saint Petersburg for a hit of history and culture. Palaces and museums are the gems in Saint Petersburg’s crown, and on a visit to one of the former, we stopped at a royal banqueting hall. We were served beef stroganoff on gilt-edged plates with a creamy mound of mashed potatoes. Stroganoff is also quite popular in Iran, perhaps because we used to share borders with Russia, and therefore quite a few dishes have made it into our repertoires. In my family, we only ever eat stroganoff with matchsticks chips, and I was always bemused that people would eat it with rice or noodles, too. I have since confirmed that the classic itself is served with either matchstick chips or mash – but basically potatoes.”

Ingredients

vegetable oil for frying
onions 2 large, halved and thinly sliced
chestnut mushrooms 250g, thinly sliced
sirloin steaks 2 x 200g, excess fat trimmed, sliced into ½ cm-thick strips
paprika (not smoked) 1 tbsp, plus extra to serve
Dijon mustard 2 tbsp
celery salt 1 tsp
half-fat crème fraîche 400g
fries or mash to serve

Method

Step 1

Heat 2 tbsp of oil in a large frying pan over a high heat and cook the onions for 10-15 minutes or until they become softened with slightly browned edges. Remove with a slotted spoon and drain on kitchen paper.
Step 2

Wipe the pan dry and add the mushrooms without any oil. Stir occasionally over a high heat to let them release all of their moisture, then add 1 tbsp of oil and allow them to colour a bit. Remove and add to the onions.
Step 3

Heat the pan again, drizzle in a little more oil, add the steak and stir-fry for a few seconds. Return the mushrooms and onions, and stir well. Add the paprika, mustard, celery salt and a generous amount of black pepper, and stir again for a few seconds. Add the crème fraîche and combine until the sauce is an even colour. Reduce the heat to medium and cook for a couple of minutes to heat the sauce through. Sprinkle with a little more paprika before serving with fries or mash.