This beef recipe is for beef stroganoff. If looking for a recipe for beef, this classic beef stroganoff is just for you.
Getting everything ready
- Trim away any excess sinew from the beef — being fillet, there should be very little. Then, cut the beef into thin strips about 5cm in length. Place in a clean bowl, cover with cling film and store in the fridge until later. Don’t forget to wash your hands and exchange boards after handling raw meat.
- Peel and finely slice the shallots.
- Wipe the mushrooms with a clean, damp cloth and slice finely.
- Peel and crush the garlic clove.
- Wash, dry and roughly chop the parsley.
- Heat a heavy-based sauté/frying pan over a medium heat on the hob. Add a little oil to the pan.
- Add the crushed garlic and allow to sweat for a few moments. This will flavour the oil. Add the shallots and stir-fry for a minute or two. Turn up the heat and add the strips of beef and sliced mushrooms and fry quickly until the beef is cooked. It will only take a few minutes.
- Very carefully pour in the brandy. When all the brandy has cooked off, stir in the mustard and then the cream and most of the parsley, saving a little for garnish.
- Bring the beef stroganoff just to the boil, remove from the heat and squeeze in the juice of half a lemon, removing any unwanted pips. Season your beef stroganoff to taste.
- Spoon the beef stroganoff onto warm plates, garnish with a sprinkle of chopped parsley and serve your beef stroganoff immediately with an accompaniment of plain boiled rice.
Beef stroganoff – hints and tips
For a pleasant change, you could exchange beef fillet for pork fillet.
This makes an excellent vegetarian dish by exchanging the beef with about 400g of assorted mushrooms.
Cooking tips for main course recipes
Main course recipes come in all shapes and sizes to suit different tastes and appetites. Click here for some great suggestions for cooking tips for mains recipes.