Description
James Martin’s Beef Stroganoff is a classic Russian-inspired dish featuring sautéed beef strips in a creamy sauce made with mushrooms, onions, paprika, and sour cream. It’s a flavorful and hearty meal that is quick to make and ideal for sharing with family or friends.
Ingredients
- Beef fillet or sirloin – 500g, cut into thin strips.
- Mushrooms – 250g, sliced, adds earthiness to the sauce.
- Onion – 1 large, finely chopped.
- Garlic – 2 cloves, minced, enhances the depth of flavor.
- Butter – 2 tablespoons, for sautéing.
- Olive oil – 1 tablespoon, prevents butter from burning.
- Paprika – 1 teaspoon, for a smoky, rich taste.
- Dijon mustard – 1 teaspoon, adds tanginess.
- Beef stock – 150ml, creates a rich sauce base.
- Sour cream – 150ml, gives the sauce its creamy texture.
- Parsley – Chopped, for garnish.
- Salt and pepper – To taste.
Instructions
Step 1: Prepare the Beef
- Season the beef strips with salt and pepper.
- Heat olive oil and 1 tablespoon of butter in a large skillet over high heat.
Step 2: Sear the Beef
- Add the beef strips to the skillet and cook for 1–2 minutes on each side until browned.
- Remove the beef from the skillet and set aside on a plate.
Step 3: Sauté the Vegetables
- Add the remaining butter to the skillet.
- Stir in the chopped onion and garlic, cooking until softened.
- Toss in the sliced mushrooms and sauté until golden and tender.
Step 4: Make the Sauce
- Sprinkle the paprika over the mushrooms and mix well.
- Stir in the Dijon mustard and pour in the beef stock.
- Let the sauce simmer for 2–3 minutes to reduce slightly.
Step 5: Add the Cream and Beef
- Stir the sour cream into the sauce until smooth.
- Return the beef to the skillet and simmer for 3–5 minutes until heated through.
Step 6: Garnish and Serve
- Sprinkle with chopped parsley for freshness.
- Serve hot with steamed rice, egg noodles, or mashed potatoes.