Name: Beef stroganoff with pickles
Yield: 4 - 6
Ingredients: 50 ml olive oil; 20 gm butter; 3 golden shallots, thinly sliced; 3 garlic cloves, thinly sliced; 250 gm Swiss brown mushrooms, quartered; 600 gm beef fillet, cut into 1.5cm pieces; 1 tbsp sweet paprika, plus extra, to serve; 50 ml brandy; 150 gm sour cream, plus extra, to serve; Finely grated rind of 1 lemon and juice of ½; Splash of Worcestershire sauce; To serve: torn dill, flat-leaf parsley and dill pickles

Is there anything more winter-friendly than a classic beef stroganoff? We think not, but you’ll have to try for yourself. The pickles and extra sour cream, meanwhile, are essentials to cut through the richness of the beef.

This is our ultra-fast recipe for beef stroganoff that’s perfect for a mid-week meal.

Ingredients

50 ml olive oil

20 gm butter

3 golden shallots, thinly sliced

3 garlic cloves, thinly sliced

250 gm Swiss brown mushrooms, quartered

600 gm beef fillet, cut into 1.5cm pieces

1 tbsp sweet paprika, plus extra, to serve

50 ml brandy

150 gm sour cream, plus extra, to serve

Finely grated rind of 1 lemon and juice of ½

Splash of Worcestershire sauce

To serve: torn dill, flat-leaf parsley and dill pickles

Method

1.Heat half the oil and the butter in a large saucepan over medium heat. Add shallots and garlic and sauté until tender (5 minutes). Increase heat to high, add mushrooms and stir until golden (4-5 minutes). Remove and set aside.

2.Heat remaining oil in a frying pan over high heat, season beef with paprika and cook, turning once until golden (2-3 minutes). Deglaze pan with brandy, add sour cream and mushroom mixture, stir to combine, then add lemon rind and juice, and Worcestershire sauce, stir, then season to taste. Serve stroganoff hot topped with sour cream, scattered with dill, parsley and paprika, with dill pickles on the side.

Styling by Emma Knowles

Styling by Alice Storey