Monday, 10 October 2011

Hearty Beef Strogonof

Serves 2.


  • 500g diced beef
  • 1 onion chopped finely
  • 2 garlic cloves crushed
  • 100ml of soured cream
  • 150ml of single cream
  • 75g baby button mushrooms
  • 2 tbsp Nutmeg
  • 1 tsp Dijon Mustard
  • 1 tbsp Tomato Purée
  • pinch of salt and pepper
  • pinch of Oregano
  • pinch of Paprika 
  • 25ml of cider (optional)


1. Fry off the diced beef in a wok (until the meat turns brown) then leave to one side in a bowl with the juices. Using a knob of butter, fry off the onions for roughly 3 minutes then fry the mushrooms until they are slightly golden in colour.

2. Add the meat and juices to the wok along with the garlic, salt and pepper then on a medium heat leave for 3-4 minutes.

3. Add the soured and single cream to the wok and stir in the tomato purée, paprika, nutmeg, oregano, Dijon mustard and cider (if using it) and leave it for a further 7-8 minutes, stirring occasionally. 

4. Plate it up!

Every time I make this the measurements seem to change so it really is a rough estimate. If the Strogonof is too runny you can thicken it up with sauce flour or, if it is two thick, you can add more single cream or a bit of water to thin it out.

Serve with rice or mashed potato.

Photo coming soon!

1 comment:

  1. Ooh, this looks so good!! It looks so creamy! :)