You Can Cook Too 28 – Beef Stroganoff

Patricia shows you how to make beef stroganoff, a creamy beef dish of Russian origin. It’s perfect comfort food.

Patricia pairs it with Evening Bells, sung by Ivan Rebroff.

Serves 4

675g/1½ lb beef fillet, preferably cut from the tail end; 65g/2½oz unsalted butter; 1½ tbsp paprika (hot Hungarian, if you like a little subtle heat); 1 large onion, very thinly sliced; 350g/12oz button mushrooms, thinly sliced; 2 tbsp sunflower oil; 300ml/10fl oz soured cream; 2 tsp lemon juice; small handful of parsley leaves, finely chopped; salt; freshly ground black pepper.


1. Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide.

2. Melt the butter in a large frying pan, add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned.

3. Add the mushrooms and fry gently for three minutes. Transfer the mixture to a plate and keep warm.

4. Using the same pan you cooked the onion mixture in, heat one and a half tablespoons of sunflower oil until very hot.

5. Add half the fillet steak and fry quickly, seasoning and turning it as you do so, for just over one minute. Transfer to a plate and repeat with the rest of the oil and steak.

6. Return the onion mixture to the pan and pour in the soured cream. Bring to the boil and simmer for a minute or so, until thickened.

7. Return the steak to the pan and heat very gently for one minute – the beef should not be cooked any further.

8. Stir in the lemon juice and parsley and serve with rice or noodles.

9. Gherkins are also a lovely accompaniment along with red cabbage cook with apple or a green vegetable.

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