Beef & mushroom stroganoff

Name: Beef & mushroom stroganoff
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp olive oil; 15 g Essential Butter; 2 shallots, thinly sliced; 2 clove/s garlic, thinly sliced; 250 g pack chestnut mushrooms, caps and stalks sliced; 1 tsp smoked paprika; 50 ml chicken stock (or water); 50 ml white wine; 250 g pasta tagliatelle; 150 g Pentland Brig kale, stems removed, leaves torn; 300 g Essential British Beef Frying Steak, trimmed and cut into 2cm strips; 100 ml Essential Soured Cream; 25 g pack flat leaf parsley, chopped

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.
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.
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.

Typical values per serving when made using specific products in recipe