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Try Sabrina Ghayour's beef stroganoff, then check out our chicken stroganoff, mushroom stroganoff and pork stroganoff.

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

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

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.

*This recipe is gluten free according to industry standards


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