Name: Beef stroganoff
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Ingredients: 250 ml (8 fl oz) chicken stock; 3 tablespoons olive oil; 25 ml (¾ fl oz) white wine vinegar; 200 ml (6 ½ fl oz) sour cream; 1 tablespoon paprika; 50 ml (1 ¾ fl oz) brandy; 30 g (1 oz) unsalted butter; 20 g (¾ oz) pickled gherkins, cut into julienne strips (see Chef’s tip); 600 g (1 ¼ lb) beef fillet, cut into 5 x 1 cm (2 x ½ inch) strips; 20 g (¾ oz) cooked beetroot, cut into julienne strips; 3 large shallots, finely chopped; 50 g (1 ¾ oz) mushrooms, thinly sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Casseroles

By Le Cordon Bleu

Published 1999

About

Thin strips of beef fillet, shallots and mushrooms sautéed in butter and served in a sour cream sauce.

Ingredients

3 tablespoons olive oil
600 g (1 ¼ lb) beef fillet, cut into 5 x 1

Main course
Gluten-free

Method

Heat the oil in a frying pan over high heat until very hot. Add the meat and fry in batches for 3-5 minutes, stirring continuously until lightly browned. Remove from the pan, set aside and keep warm.
Melt the butter in the pan, add the shallots and cook for 2 minutes or until soft but not coloured. Stir in the paprika for 45 seconds, then add the mushrooms and coo

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Beef stroganoff

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