Chalmar Farm kitchen | EASY HOMEMADE BEEF STROGANOFF

EASY HOMEMADE BEEF STROGANOFF

Serves 5-7 | 35 Mins | Easy
Quick and Easy

This is the absolute best, mouth-watering Beef Stroganoff recipe! This traditional stroganoff is so easy to make and a classic family favourite dinner!

What you’ll love: This comfort food is so perfect for the winter months.

 

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Ingredients:

  • You'll need:
  • 1 kg CHALMAR BEEF FILLET
  • 125 g Butter
  • 1 Onion, finely chopped
  • 1 Garlic clove, crushed
  • 300 g Mushrooms, cut into quarters
  • 100 ml Cake flour
  • 250 ml Good quality beef stock
  • 15 ml Sherry or whisky
  • 250 ml Sour cream or fresh cream
  • 5 ml Worcestershire sauce
  • Sea salt and freshly ground black pepper

How to make the Stroganoff:

Cut the Fillet into 5 cm long strips, as thick as a pencil. Set them aside until needed.

Heat butter in a heavy-based saucepan. Sauté chopped onion and garlic until soft. Remove from the saucepan and set aside.

Adding more butter if necessary, sauté the mushrooms in the same saucepan, until done. Remove mushrooms and set aside.

Combine cake flour, salt, and pepper. Roll the meat strips into the mixture until well coated. Brown the meat rapidly in the saucepan (a few strips at a time).

Return meat and onions to the saucepan. Add the beef stock and sherry and bring to the boil. Lower the heat and simmer, covered, for 25 minutes. Remove saucepan from the heat and stir in the sour cream, Worcestershire sauce, and mushrooms. Return it to the stove and reheat over low heat.

Serve hot with rice, mashed potatoes or noodles, and seasonal vegetables. Garnish with parsley.

Chalmar Farm kitchen Advice:

Fillet is an expensive cut of meat, especially in portions. To make it more cost-effective, try buying a whole fillet and preparing it yourself – the trimmings can be used to make stroganoff.

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How to prepare a whole fillet of beef:

Place the beef fillet flat on a large chopping board and dry off any blood or moisture with a clean tea towel.

Remove any membrane from the top of the fillet to expose the silverskin. This is the tough sinew that does not break down during cooking and is best removed. To do this, insert a boning knife under the pointed end of the silverskin a few centimeters from the end and, pointing your knife upwards, free the tip of the sinew.

Turn your knife around and place it under the flap you have just created. With your knife facing upwards away from the meat, run it all the way along the meat in one long slicing motion to the end until all of the silverskin is freed.

Repeat this process until the meat is completely clear of the silverskin. It is important to face the knife upwards to avoid cutting into the fillet and losing any meat.

There will also be a small piece of silverskin on the underside of the fillet which should also be removed in the same way.

Now that you have your trimmed fillet, cut off the pointed end of the fillet(this can be used for stir-fries or stroganoff).

The beef fillet can now be cut into individual steaks.

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