Beef & mushroom stroganoff

Beef & mushroom stroganoff

This classic dish is traditionally made with expensive beef fillet, but our midweek version works well with Essential Beef Frying Steak and chestnut mushrooms. 

3 out of 5 stars(5) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 2 tbsp olive oil
  • 15g Essential Butter
  • 2 shallots, thinly sliced
  • 2 clove/s garlic, thinly sliced
  • 250g pack chestnut mushrooms, caps and stalks sliced
  • 1 tsp smoked paprika
  • 50ml chicken stock (or water)
  • 50ml white wine
  • 250g pasta tagliatelle
  • 150g Pentland Brig kale, stems removed, leaves torn
  • 300g Essential British Beef Frying Steak, trimmed and cut into 2cm strips
  • 100ml Essential Soured Cream
  • ½ x 25g pack flat leaf parsley, chopped

Method

  1. Heat 1 tbsp oil with the butter in a large, deep frying pan or sauté pan, until foaming. Add the shallots and garlic and cook gently for 5 minutes, until softened. Turn up the heat, add the mushrooms and paprika, season generously and cook, stirring, for a couple of minutes until the mushrooms are just browned. Add the stock (or water) and wine, then boil until reduced by ½. Tip into a dish and keep warm.

  2. Cook the pasta according to pack instructions, adding the kale to the pan in the final minute of cooking to wilt. Meanwhile, heat the remaining oil in the frying pan and add the beef strips. Fry for 2-3 minutes over a high heat to cook on all sides, leaving the centre pink.

  3. Return the mushrooms and juices to the pan and reheat gently. Stir in the soured cream, but don’t let it boil. Check the seasoning, then scatter with the parsley. Drain the pasta and kale, then serve with the stroganoff.

Cook’s tip

To freeze, make the recipe up to the end of step 2, leaving out the pasta and greens. Brown the beef for 1 or 2 minutes, then add to the mushrooms. Cool quickly and freeze in a rigid container. Defrost, then reheat thoroughly but quickly, until piping hot. Stir in the soured cream, finish with parsley and serve with freshly cooked pasta and kale. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,754kJ/ 897kcals

Fat

40g

Saturated Fat

15g

Carbohydrates

73g

Sugars

6.3g

Fibre

8.5g

Protein

52g

Salt

0.4g

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