Ed Baines' original beef stroganoff
Average rating:
Based on the classic recipe, this hearty beef stew is packed with flavour from garlic and onion to thyme and paprika.
-
Prep time: 10 mins
-
Cooking time: 30 mins
-
Serves: 2
-
Skill level: Easy peasy
Ingredients
For the stroganoff:
- 75g (3oz) butter
- 2tbsp mild olive oil
- 1 medium white onion, finely diced
- 1 clove garlic, crushed
- 1 carrot, finely diced
- 150g (5oz) button mushrooms, sliced
- 350g (12oz) sirloin, rump or beef fillet
- 1tbsp mild paprika
- 75ml (5tbsp) beef stock
- Juice of half a lemon
- ½tsp dried thyme
- Pinch of salt and ground black pepper
- 150ml (¼pt) double cream or 200ml Fortisip Bottle (Neutral)
For the rice:
- 1 cup Basmati rice
- 2 cups water
- 25g (1oz) butter
- Pinch of salt
Method
- Place 50g (2oz) of the butter and 1tbsp of olive oil into a pan and melt over a low heat.
- Add the diced carrot and onion and cook for 3-4 mins to soften. Add the garlic and cook for a further 1-2 mins. Add the mushrooms and cook gently for a further 5 mins.
- Finely slice the beef into finger-sized slithers. Mix with the ground paprika and stir fry in a separate pan over a high heat in the remaining oil for 2 mins to seal and brown.
- Add half the beef stock and lemon juice to the beef and bring to a simmer. Add the vegetables to the pan, bring to a gentle simmer and cook for 2-3 mins. Add the remaining butter and stir in the cream or Fortisip Bottle. Bring up to simmering point but do not allow to boil. Season to taste.
- Meanwhile, place the rice and water in a medium sized pan. Bring to a gentle simmer, cover and cook until all the liquid has been absorbed then add the butter. To serve, divide the rice between two serving plates and spoon over the stroganoff.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
