Beef Stroganoff
Beef Stroganoff is a classic and makes for a delicious supper – especially if you’re entertaining. Serve with rice or mixed veg for a hearty, satisfying dinner.
- Recipe serves4
- Preparation Time5 min
- Cooking Time10 min
Ingredients
- 3 tbsp olive oil
- 600g beef tenderloin fillet, sliced into strips
- 1 Knorr Beef Stock Cube
- 1 red onion, chopped
- 1tbsp paprika
- 225g chestnut mushrooms, sliced
- 300ml sour cream
- 2tsps lemon juice
- Freshly ground black pepper
- 1tbsp fresh chopped parsley
- Sprinkling of paprika, for garnish
Method
- Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide.
- Take 1 tbsp of the oil and make a paste with the Knorr Stock Cube. Toss the beef in the paste to cover.
- Heat half of the oil that’s left in a large frying pan, add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned. Add the mushrooms and fry gently for 3 minutes. Transfer the mixture to a plate and keep warm.
- Using the same pan you cooked the onion mixture in heat the rest of the oil until very hot.
- Add the fillet steak and fry quickly, turning it as you do so, for just over 1 minute.
- Return the onion mixture to the pan and pour in the sour cream. Bring to the boil and simmer for a minute or so, until thickened.
- Stir in the lemon juice and parsley and serve.
