About this recipe: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.
600g topside of beef
150g fresh mushrooms
2 tablespoons oil
1 small onion, finely chopped
1/2 teaspoon sweet paprika
500ml beef stock
2 small pickled gherkins
salt and freshly ground pepper to taste
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Method Prep:15min › Cook:15min › Ready in:30min
Cut the beef into fine strips. Clean the mushrooms and cut into thin slices.
Heat oil in a large pan. Sauté beef over a medium-high heat, turning from time to time. Remove from the pan and set aside.
Fry the onions and mushrooms in the beef dripping. Add paprika, beef stock and cream.
Dice the gherkins finely add them to the pan. Sseason the sauce with salt and pepper. Return the beef to the pan and heat everything thoroughly but don't boil.
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