A classic stroganoff is made with button mushrooms, but shiitake mushrooms add a luscious depth of flavour.
650g fillet steak, trimmed and cut into thin slivers
Salt and freshly ground black pepper
1 tsp Worcestershire sauce
5 tbsp sunflower oil
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
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.
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.
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.
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This recipe was first published on Waitrose.com in February 2004