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Beef Stroganoff

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Beef Stroganoff

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

Preparation time:
15 minutes
Cooking time:
15 minutes
Total time:
30 minutes 30 minutes
Serves:
 6

Ingredients

  • 650g fillet steak, trimmed and cut into thin slivers
  • Salt and freshly ground black pepper
  • 1 tsp Worcestershire sauce
  • 5 tbsp sunflower oil
  • 50g butter
  • 2 onions, thinly sliced
  • 250g chestnut mushrooms, finely sliced
  • 150g shiitake mushrooms, destalked and finely sliced
  • 3 tbsp Cognac
  • 3 x 142ml cartons soured cream
  • Juice of ½ lemon
  • Pinch of paprika

Method

  1. Put a large heavy-bottomed saucepan over a high heat. Add 3 tbsp oil and when hot, add half the meat. Stir-fry briskly until lightly browned. Set aside in a bowl, add 2 tbsp more 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. Add the mushrooms to the onions and fry briskly until tender. Add the meat with any juices and pour over the Cognac. Immediately set alight 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. Serve immediately with fluffy white rice.

Comments and images

Average user rating 4 stars out of 5

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dyatel42

dyatel42 28 August 2011 16:51

What a pity that Waitrose does not follow it's own recipe for Boeuf Stroganoff which specifies 160g of filet steak per person. We shared a Waitrose Stroganoff dish last night and were very disappointed to doscover that what appeared to be stewing steak had been used. On checking the pack we saw that the main ingredient was dsecribed as "Beef"

boogaloo

boogaloo 09 August 2011 17:34

I regularly make this recipe and is a great favourite of the family. As there weren't any instructions as to when to add the worcestershire sauce, I marinate the beef in 2 tsps for about 30 mins prior to cooking. Adds great flavour. I also tend to add a bit more than a 'pinch' of paprika at the end.

Minz

Minz 17 January 2011 17:49

We had great expectations for this recipe and were deeply disappointed. I found that you did not need as much sour cream as stated, i used about 1/2 of what was written and it was still plenty and saucy. Lastly, i just found the sauce really bland- all measurements other than the soured cream was correct so i just dont know what went wrong! Such a shame :(

websters

websters 16 December 2009 14:12

I made the recipe for beef stroganoff follwing the instructions to the letter. I ended up with a very bland meal as the instructions did not add the worcestershire sauce as listed in the ingredients. I added it at the end but I had missed the opportunity to have lovely flavoursome meal and was worried that the cream would separate. We ended up with £30.00 worth of beef fillet being ruined and a very bland meal. I suggest that this recipe be overhaluled to add the worcesterhsire sauce rather than omit it.

alqui

alqui 04 November 2009 03:44

this recipe is very similar to what we do in our pub kitchen. the stroganoff is our bestseller. if you don't rush it, this one will do the job very well. p.s. serve on sauteed potatoes and a slice of bread to mop up the sauce.

Trevor Harvey

Trevor Harvey 15 February 2008 09:16

I am a complete amateur in the kitchen, but this resulted in an excellent meal. Thoroughly recommend it. Small point, when does one add the Worcester sauce?

Super_fry_guy

Super_fry_guy 22 December 2007 21:03

I cooked this for my in-laws and they were well impressed. Simple to put together, tasty - a good recipe.

Maureen Buckingham

Maureen Buckingham 16 December 2007 11:53

12.12.07 I cooked this for a party of 16 people. i used good sirloin steak and it was fabulous. great recipe

ny

ny 03 November 2007 20:30

Awful recipe worst stroganoff ever. Wasted £15 on ingredients. DO NOT USE.

sanibel

sanibel 27 September 2007 17:48

A combination of 2/3 fillet plus 1/3 sirloin kept the cost a little more reasonable (especially if cooking for a dinner party). A good two tablespoons of worcester sauce a flat tablespoon of paprika made for a deeper flavour and colour. Served in a big dish on a burner in the middle of the table along with Waitrose's superb peppered pork in cider & mushroom dish (also excellent) with steamed rice and veggies made for a fantastic dinner and extremely well received!

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4 stars out of 5

Average user rating Based on 258 ratings

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This recipe was first published on Waitrose.com in February 2004