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How to make perfect beef stroganoff

Beef StroganoffCLOSEUP.jpg

While it might seem like sacrilege to purchase a fillet of beef and choose not to go down the steak route, the stroganoff is a more-than-adequate alternative.

A simple yet delicious dish, it deserves permanent placement in your recipe repertoire. To get the very best version out there, we spoke to those fine people at The Drift, who shared their tips with us.

After you've tasted it, feel free to thank them, us and the cow that made the sacrifice.

If you fancy trying out their fancy flambé version then check out their 70s-inspired special menu now.


750g, beef fillet, cut into strips

200g chestnut mushrooms, cut into quarters

150g banana shallots, finely diced

25g paprika

50gm gherkins, finely diced

150ml double cream

½ bunch flat leaf parsley, chopped

1 lemon

2tsp Dijon mustard

50gm sour cream (or crème fraiche for a lighter option)

25ml sunflower oil

Salt and pepper to season


Heat the frying pan and add the sunflower oil and diced shallots. Sauté until just softened and then add the mushrooms and cook for another couple of minutes. Put to one side in a separate bowl.

Coat the beef in the paprika and place in the frying pan and cook for 2-3 minutes on each side, until browned all over.

Return the onion mixture to the pan and pour in the sour cream, Dijon mustard, double cream, gerkins and juice from the lemon.

Simmer for a few minutes until the sauce has thickened, then season to taste with salt, pepper and parsley.

Serve with rice or sautéed potatoes.



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