Beef stroganoff

Beef Stroganoff

2nd April 2020

Beef Stroganoff

A smooth, rich dish bursting with flavour. Choose succulent cuts of meat for a melt-in-the-mouth texture.



50ml brandy
100ml good quality gravy (red wine gravy is recommended)
1 tablespoon parsley
50g cocktail gherkins, sliced
Smoked paprika (pinch) 1
Shallot/onion finely sliced
100g quality beef
30g mushrooms, sliced
50ml sour cream
Salt, pepper & olive oil
Unsalted butter


Start with the beef and cut into strips, place into a bowl and add some smoked paprika. Give it a mix and add some salt and pepper.

Heat a frying pan and add a little bit of olive oil and some unsalted butter. Make sure the butter doesn’t burn, just start melting it gently. Once the pan is nice and hot, add the beef and let it cook out, letting the meat seal and well coated in the butter and oil Once the meat is brown, set aside to rest.

In another pan, add some olive oil and butter and allow to warm up. Add the sliced mushrooms and diced shallot or onion and caramelise. Add the brandy and let the alcohol cook out. Add the cooked beef to the pan and mix Add the gravy and cook out so it coats everything. Next, add the thinly sliced gherkins and sour cream and allow to further reduce for a few minutes. Add a pinch of parsley.

Serve with rice.


Common questions:

What is stroganoff sauce made of?

Often a red wine jus, but it could also be a good beef gravy. The stroganoff sauce in this recipe is a red wine jus, but if you're out of red wine (perhaps you drank it all while cooking), then a rich gravy will be fine.

What is the best meat for beef stroganoff?

The best meat for stroganoff is fillet, but sirloin or frying steak can be used.

How do you cut beef for beef stroganoff?

Cut the beef, ideally fillet, into thin strips before frying.

How do you make stroganoff sauce from scratch?

To make the sauce, saute shallots and mushrooms, then deglaze the pan with brandy, add red wine jus, add sour cream, add sliced gherkins, season, and add the previously cooked beef back to the pan. Simmer and serve.


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