Beef and Mushroom Stroganoff


April 23, 2018

Some would insist that only fillet steak should be used for a classic stroganoff. Most people would disagree and go for frying steak, cut into the requisite sized strips. If you don’t fancy pasta, this goes well on sourdough toast, or as a side.

  • Prep: 30 mins
  • Cook: 1 hr 20 mins


20 g dried porcini mushrooms

2 large onions, peeled, halved & thinly sliced

50 g butter

550 g steak, cut into thin strips

1 tbsp sweet paprika

250 ml white wine

450 g chestnut mushrooms

200 ml crème fraîche

Salt & pepper


1Put the dried porcini in a cup and cover with hot water, leave to stand for half an hour then remove the mushrooms - squeezing the liquid back into the cup. Now rinse the mushrooms to remove any grit there might be in them and set aside. Keep the mushroom water.

2Gently sauté the onions in butter in a heavy based saucepan until golden brown. Remove with a slotted spoon.

3Turn up the heat, season the steak strips with salt and pepper and fry off in the same butter until browned and sealed all over - it is easiest to do this in 2-3 batches.

4Sprinkle the sweet paprika over the beef once it is browned and return the onions to the pan, throw in the soaked porcini, and pour over the mushroom water and the white wine. Bring up to the boil then lower the heat to a simmer, cover and cook for about an hour by which time the meat will be quite tender.

5Slice the chestnut mushrooms, thickly, and add to the pot - they will release liquid and increase the volume of the sauce - cook for a further 20 minutes until all is tender then stir in the crème frâiche and check seasoning. Serve over wide noodles or papardelle.