Soups & Starters
Red Meat & Pork
Beef stroganoff
A Seventies classic brought up to date
A friend and I decided to have a 1970s night recently to give us an excuse to bring out all our favourite 70s music to play at full volume (like you do!). Appropriate food was naturally the order of the day too, so Beef Stroganoff was on the menu (along with Prawn Cocktail and Banana Split). I’ve given the Stroganoff a few modern-day tweaks (adding dill and horseradish, for example).
Ingredients
Serves 2
- 1 red onion, sliced
- 250g mushrooms, sliced
- 1 clove garlic
- 250ml hot chicken stock
- 150ml white wine
- 1 tbsp Worcestershire sauce (or Hendersons Relish)
- 1 tbsp horseradish sauce
- 1 sirloin steak (or pichana steak), sliced
- 2 tbsp sour cream
- 1 tbsp chopped dill
- coriander, to garnish
Method
Fry the onion over a medium heat until soft, then the garlic. Turn up the heat and add the mushrooms until just turning golden brown. Stir in the stock, wine, Worcestershire sauce and horseradish sauce, then set aide. In a clean pan, fry the beef strips over a high heat until browned but still slightly pink in the middle.
Add the beef to the sauce with the dill and sour cream, stir and heat through gently. Season with salt and black pepper. Serve with pappardelle, noodles or rice, sprinkled with the coriander.
A Cook's Plot Tip
If you shop in Sainsbury's, their picanha steak is delicious and works really well in this recipe. Traditionally beef stock would be used in a stoganoff, but I found it too strong so I used chicken instead. Out of season, use frozen dill (available from Waitrose)