Beef Stroganoff

Served up with paparadelle pasta as the carb, though rice works well too!
Pretty much every Stroganoff recipe out there seems to contain mushroom, this is a minor issue in a household that contains no mushroom eaters! It's easy enough to just strip out the mushrooms, they do add to the flavour so upping the quantities of other items or adding other ingredients to compensate is required. I've put together this recipe based on bits and pieces of other recipes and it went down pretty well first time! Next time, I might try adding a teaspoon of Worcestershire Sauce to increase the depth of savoury flavour.
Beef Stroganoff


Serves: 2
Prep Time: 10 minutes
Cook Time: 25 minutes


  • 500g sirloin steak (two reasonably thick steaks)
  • 3 echalion shallots, finely chopped
  • 2 fat garlic cloves, minced finely
  • 1 red pepper, de-seeded and sliced
  • 1 tbsp olive oil
  • 1 level tbsp paprika
  • 1 level tbsp wholegrain mustard
  • 1 tbsp white wine vinegar
  • 150ml low fat fromage frais
  • 200ml beef stock
  • 1/2 tsp ground black pepper
  • 1/2 tsp sea salt


  1. Trim the fat from the steaks and then thinly slice them. You want to end up with bite-size pieces that are all roughly the same size
  2. Heat the olive oil in a large frying pan (I use a Le Creuset Cast Iron Frying Pan with Wooden Handle, 26 cm - Volcanic which is very heavy and so retains a lot of heat which is useful towards the end of the recipe)
  3. Add the finely chopped shallots and fry until softened
  4. Add the garlic, paprika and pepper slices, stir round well to coat all the ingredients in the papriak, then fry until the peppers have started to soften
  5. Add the vinegar and wholegrain mustard, stir round well to combine and fry for a moment to evaporate off some of the vinegar liquid
  6. Add the beef stock, stir well to combine, then increase the heat and simmer until the liquid has started to thicken
  7. Add the sliced beef and cook for a few minutes
  8. Remove from the heat (or keep on a very low heat if your pan won't retain its heat for long), add the fromage frais, salt and pepper and stir to combine before serving

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