Beef stroganoff with pickles


You'll need

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

  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Apr 2014

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