Easy Beef Stroganoff

A Stokes recipe by a passionate contributor

  • Serves 4
  • 30 minutes
Taste without compromise

What you'll need

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Jar 170g
£3.40
Case 6x 170g
£20.00
Bottle 300g
£4.15
Case 6x 300g
£23.55
Add Selected Products
From your local shop
  • 450g rump steaks, cut into thin strips
  • 1 onion, thinly sliced
  • 200g (approx.) mushrooms, sliced
  • 2 good glugs brandy
  • 2 tsp Stokes Dijon mustard
  • 2 teaspoons cornflour
  • 125ml beef stock
  • 150ml Philly-style cream cheese
  • Chopped flat leaf parsley

This is an easy way to make a delicious supper. One of the choices you’ll want to consider is, whether to serve it with rice, or with pasta. Personally, I love this with buttery pasta. You decide.

Method

  1. Heat a little oil in a large non-stick frying pan and soften the onions for 3 or 4.
  2. Add the mushrooms with a good knob of butter.
  3. When they begin to cook, add and flame off the brandy (stand back).
  4. After a couple of minutes, remove the contents of the pan and set aside.
  5. Heat up a little more oil (or butter) and add the beef slices, searing them on a high hear. Fry, turning the steak constantly,
  6. Coat the meat in the cornflour then…
  7. Return the mushrooms to the pan and add the mustard, the stock and a couple of tablespoons of the ‘Philly-style’ creamy cheese.
  8. Bring to the boil, add a dollop or three of Bloody Mary Ketchup, reduce the heat and simmer for 3 or 4 minutes.
  9. Serve with rice or pasta, and scatter with chopped parsley.
  10. Love it!