Beef Stroganoff (in Russian: Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana or sour cream. From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.
500g fillet steak
• 1 tsp paprika
• Zest of 1 lemon, grated
• 1 red onion, chopped
• 1 garlic clove, chopped
• Olive oil
• 2 handfuls of (wild) mushrooms, cleaned and torn
• Knob of butter
• Small glass of brandy
• 50ml sour cream
• 2–3 flat-leaf parsley sprigs, leaves picked and chopped
• Bread/rice or potatoes and gherkins, to serve
1. Place the beef between 2 sheets of clingfilm and bash it with a rolling pin until ½cm thick, then cut into finger-width slices. Mix the paprika, lemon zest, salt and pepper, and use to dust the beef.
2. In a large frying pan over a low-medium heat, fry the onion and garlic till softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, and reserve.
3. Add a little oil to the pan, fry the beef for 2 minutes, turning, till browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or till almost disappeared.
4. Remove from the heat and stir in the cream and parsley. Serve with bread or rice or potatoes and gherkins (you can also add chopped up gherkins to the meet while cooking).