The best thing in this classic beef Stroganoff recipe is the pickled gherkins. Use the best beef you can afford, and don't overcook it - depending on how thinly you slice it, only a minute or two per side is enough for deliciously medium-rare beef.
Was really watery - 04 Jan 2013
It's watery because of the beef stock. Just the beef juices and the cream should suffice. The cream should be double cream, added to finish and simmered so it thickens nicely. I would finish with fresh parsley and you need to be sweating some garlic. Dijon mustard is pretty important to the tang of the overall dish to make sure to get some in with your sweated onions. - 11 Jul 2015