Original Beef Stroganoff

Name: Original Beef Stroganoff
Ingredients: For the stroganoff; 3 ounces butter; 2 tablespoons light olive oil; 1 medium white onion, finely diced; 1 garlic clove, crushed; 1 carrot, finely diced; 5 ounces button mushrooms, sliced; 12 ounces filet of beef; 1 tablespoon mild paprika; 5 tablespoons beef stock; 1/2 lemon, juice of; 1/2 teaspoon dried thyme; 1 pinch salt & fresh ground pepper; 2/3 cup heavy cream; For the rice; 1 cup basmati rice; 2 cups water; 1 ounce butter; 1 pinch salt

19 ingredients

7 steps

Ingredients

For the stroganoff
3 ounces butter
2 tablespoons light olive oil
1 medium white onion, finely diced
1 garlic clove, crushed
1 carrot, finely diced
5 ounces button mushrooms, sliced
12 ounces filet of beef
1 tablespoon mild paprika
5 tablespoons beef stock
1/2 lemon, juice of
1/2 teaspoon dried thyme
1 pinch salt & fresh ground pepper
2/3 cup heavy cream
For the rice
1 cup basmati rice
2 cups water
1 ounce butter
1 pinch salt

Directions

1

Place 2oz of the butter and 1tbsp of olive oil into a pan and melt over a low heat.
2

Add the diced carrot and onion and cook for 3-4 mins to soften. Add the garlic and cook for a further 1-2 minutes Add the mushrooms and cook gently for a further 5 minutes
3

Finely slice the beef into finger-sized slithers. Mix with the ground paprika and stir fry in a separate pan over a high heat in the remaining oil for 2 mins to seal and brown.
4

Add half the beef stock and lemon juice to the beef and bring to a simmer. Add the vegetables to the pan, bring to a gentle simmer and cook for 2-3 minutes
5

Add the remaining butter and stir in the cream. Bring up to simmering point but do not allow to boil. Season to taste.
6

Meanwhile, place the rice and water in a medium sized pan. Bring to a gentle simmer, cover and cook until all the liquid has been absorbed then add the butter.
7

To serve, divide the rice between two serving plates and spoon over the stroganoff.