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Posts Tagged ‘Beef stroganoff’

Jules’ Mum makes this all the time and serves it with home-made chips. We almost always cook it when we’re camping in France as it all cooks in the one pan and you can easily find all the ingredients. This one is different from our usual with the addition of paprika and dill, it’s very nice served with some plain white rice.

Wine Suggestion: We think this works best with a rich, full-bodied red. For us a treat from the ancient wine world, though a relatively young winery run by some young, passionate Syrians, the Bargylus, Grand Vin de Syrie 2014. Something to be celebrated due to the sheer class of this Syrah, Cabernet Sauvignon and Merlot blend, and mourned due to all the problems now in this part of the world. Superbly integrated tannins and layered fruit and spice; almost hedonistic in it’s velvetiness. You can taste some heat, but in a very good way with no evidence of alcohol. Mature but maintaining it’s freshness. We just wish this was more easily available for everyone to try.

Beef stroganoff – serves 4

  • 30g butter
  • 600g beef rump steak, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 clove of garlic, crushed
  • 1 tsp sweet paprika
  • 400g chestnut mushrooms, thickly sliced
  • 2 tbsp tomato purée
  • 2 tbsp red wine
  • 1 tbsp lemon juice
  • 300g double cream
  • 1 tbsp coarsely chopped dill, plus a bit extra to garnish

Season the meat with salt and pepper.

Heat 15g of butter in a large frying pan over a high heat and lightly brown the meat. Do this in batches and don’t overcrowd the pan, remove each batch to a plate and set aside.

Heat another 15g of butter in the same pan and add the onion and garlic. Cook over a gentle heat for about 4 minutes, or until softened. Add the paprika, mushrooms and tomato purée and cook for another few minutes, stirring.

Return the meat to the pan with any juices from the plate. Add the wine and lemon juice and bring to a simmer. Cover with a lid and simmer gently for 5-7 minute or until the meat is tender. Add the cream and dill and cook, stirring constantly, until heated through. We turn the heat off the second the sauce begins to simmer, don’t take it any further in case the cream splits. Season to taste with salt and pepper and serve with steamed rice. Garnish with a little more chopped dill.

(Original recipe from Rick Stein at Home, BBC Books, 2021.)

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