Beef Stroganoff - A touch of imperial Russia Alison says: “Beef stroganoff is ideal for both large parties or more intimate gatherings, this delicious blend of quality beef, mushrooms and rich creamy sauces never fails to delight the tastebuds.”

Beef Stroganoff will bring a touch of Imperial Russia to your table with the classic beef dish of Stroganoff – or Byefstroganov, if you really want to impress your guests.

A little history of Beef Stroganoff
Beef Stroganoff is reputed to have been invented by the chef to the Russian General, Count Pavel Alexandrovich Stroganov, Beef Stroganoff was first seen at a cooking competition in St Petersburg in the 1890s. Following the fall of Imperial Russia, beef stroganoff made its way to the US and Europe following the Second World War, via hotels and restaurants in China. Russian and Chinese immigrants, as well as U.S. servicemen stationed in pre-socialist China, brought several variants of beef stroganoff to the United States and from there onto Europe.
 
The Beef Stroganoff Recipe Serves 6
Preparation time:                 15 minutes
Cooking time:                      15 minutes

Ingredients for Beef Stroganoff

• 650g fillet beef steak, trimmed and cut into thin slivers
• Salt and freshly ground black pepper
• 1 tsp Worcestershire sauce
• 5 tbsp sunflower oil
• 50g butter
• 2 onions, thinly sliced
• 250g chestnut mushrooms, finely sliced
• 150g shiitake mushrooms, destalked and finely sliced
• 3 tbsp Cognac
• 3 x 142ml cartons soured cream
• Juice of ½ lemon
• Pinch of paprika

Vegetable accompaniment for Beef Stoganoff:

• Noodles, Rice, or more traditionally beef stroganoff was originally served in Russia with crispy twice-fried potatoes.

Recommended wines:

• Inkwell Petit Verdot Shiraz 2005
• Bradbury Cabernet Sauvignon 2004

 How to make your Beef Stroganoff

1. Season the beef with salt, pepper and Worcestershire sauce.
2. Put a large heavy-bottomed saucepan over a high heat.
3. Add 3 tbsp oil and when hot, add half the beef.
4. Stir-fry briskly until lightly browned.
5. Set aside in a bowl, add 2 tbsp more oil to the pan and repeat the process with the remaining beef.
6. Remove the second batch of seared beef and its juices, reduce the heat and melt the butter in the saucepan.
7. Add the onions and gently fry until very soft.
8. Add the mushrooms to the onions and fry briskly until tender.
9. Add the beef with any juices and pour over the Cognac. Immediately set alight and shake the pan until the alcohol has burnt itself out.
10. Stir in the soured cream. As soon as it is hot, mix in the lemon juice, season to taste and sprinkle with a little paprika.
11. Serve immediately with fluffy white rice or chosen vegetables.