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    Beef stroganoff

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    Beef stroganoff

    A classic stroganoff is made with button mushrooms, but using chestnut and shiitake mushrooms add a luscious depth of flavour.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    650g fillet steak, trimmed and thinly sliced
    5 tbsp sunflower oil
    50g butter
    2 onions, thinly sliced
    250g chestnut mushrooms, finely sliced
    150g shiitake mushrooms, destalked and finely sliced
    1 tsp Worcestershire sauce
    3 tbsp Cognac
    3 x 142ml cartons soured cream
    Juice of ½ lemon
    Pinch of paprika and/or chopped parsley, to garnish


    1. Put a large heavy-bottomed saucepan over a high heat. Add 3 tablespoons of the oil and when hot, add half the meat. Stir-fry until lightly browned. Set aside in a bowl, add the remaining oil to the pan and repeat the process with the remaining meat.
    2. Remove the second batch of seared meat and its juices, reduce the heat and melt the butter in the saucepan. Add the onions and gently fry until very soft.
    3. Increase the heat to high again.  Add the mushrooms to the onions and stir-fry for 5 minutes, or until tender. Add the meat with any juices and the Worcestershire sauce.
    4. Add the Cognac. Immediately set alight with a lit match or flame and shake the pan until the alcohol has burnt itself out. Then stir in the soured cream. As soon as it is hot, mix in the lemon juice, season to taste and sprinkle with a little paprika and/or parsley. Serve immediately with white rice.

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