Fast Beef and Mushroom Stroganoff

Stroganoff is a timeless comfort dish, but it is often misunderstood as a slow-cooked meal. This recipe uses tender strips of beef and a simple sour cream sauce to create a rich, restaurant-quality Beef and Mushroom Stroganoff in under 30 minutes, perfectly capturing the demand for fast, seasonal comfort as the weather cools.

Butcher’s Tip: For quick-cooking beef stroganoff, muscle selection is critical. The pre-cut Beef Stroganoff Strips we supply are typically cut from the rump or sirloin. This means they are designed to be flash-seared, not stewed. The secret is to use a blindingly hot pan, sear the beef in very small batches, and immediately set it aside, only reintroducing it to the sauce at the very end to just warm through. Overcook these strips, and they will lose their tenderness.

• Servings: 4 people

• Prep time: 15 mins

• Cook time: 15 to 20 mins

Ingredients List

• 500g Woods Butchery Beef Stroganoff Strips

• 1 tbsp vegetable oil

• 30 g butter

• 1 large yellow onion, thinly sliced

• 300g Swiss brown or wild mushrooms, sliced

• 2 cloves garlic, finely minced

• 1 tbsp sweet paprika

• 1 cup good-quality beef stock

• 1 tbsp Worcestershire sauce

• 0.5 cup full-fat creme fraiche or sour cream (from scratch component)

• Fresh egg fettuccine, to serve

• Fresh dill, chopped

Method

1. Pat the Beef Stroganoff Strips dry and season generously with salt and pepper.

2. Heat the oil in a large skillet over a high heat. Working in batches, add the beef and sear quickly, only 1 to 2 minutes, until browned. Remove the beef immediately and set aside.

3. Reduce the heat to medium. Add the butter, onion, and mushrooms to the same pan. Sauté for 8 to 10 minutes until the mushrooms are deep golden and the onion is sweet.

4. Add the garlic and paprika and cook for a further minute.

5. Pour in the beef stock and Worcestershire sauce, scraping up all the caramelised bits. Simmer for 5 minutes until slightly reduced.

6. Remove the pan from the heat and stir through the creme fraiche. Return to a low heat, add the beef strips and their juices, and warm through gently for 1 minute. Do not boil.

7. Serve immediately over pasta, garnished with fresh dill.

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