Britain’s Best Dish celebrity chef Ed Baines created this beef stroganoff recipe based on the classic Russian dish. Ed Baines original beef stroganoff is a hearty beef stew packed with flavour from garlic and onion to thyme and paprika. We recommend serving the beef stroganoff with rice or crusty baguette for dipping in the creamy sauce. This will keep for a day in the fridge, although the meat is most tender when first cooked.
- 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
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.