zoom Speedy beef stroganoff
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    Speedy beef stroganoff

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    Speedy beef stroganoff

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 2 essential Waitrose British Beef Sirloin Steaks, about 290g each
    • 2 tsp plain flour
    • 1 tbsp olive oil
    • 15g butter
    • 2 shallots, thinly sliced
    • 250g pack chestnut mushrooms, halved
    • 2 tbsp brandy
    • 1 tsp Dijon mustard
    • ½ x 300ml carton essential Waitrose Half Fat Soured Cream
    • Chopped parsley, to garnish


    1. Cut the beef into thin strips about 5cm long. Mix the flour with seasoning and toss the steak in the flour to lightly coat. Heat the oil and butter in a large non-stick frying pan until foaming and add the shallots. Cook over a low heat for 3–4 minutes until softened then add the mushrooms and cook over a high heat for a minute. Remove from the pan with a slotted spoon.
    2. Add the beef to the pan and cook for a couple of minutes until lightly browned. Pour over the brandy and flame with a match. When the flames die down add the mustard and return the shallots and mushrooms. Stir for 3–4 minutes until the beef is almost cooked through, but still a little pink.
    3. Remove from the heat then stir in the soured cream and allow to gently heat through, taking care not to bring to the boil or the cream will split and separate. Garnish with the parsley and serve with steamed rice or noodles.

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    Cook's tips

    You can freeze this dish before adding the
    soured cream. To use, defrost then reheat until
    simmering and stir in the soured cream as above.

    Drinks recommendation

    The trophy-winning Waitrose Reserve Shiraz,
    St Hallett, Barossa Valley, S Australia is perfect with this dish.It is a rich and ripe red with delicious hints of spice.


    Average user rating

    3 stars