Another old favourite here. My mum has been making beef stroganoff for years, and this is my take on it. Perfect for those chilly winter evenings when you want a home-cooked meal, but can’t be bothered to wait hours and hours for a stew to simmer away.
My little sister is heading off to university in London in the autumn so I also want to make sure that there are a few easy recipes on here for her to cook while she is away to remind her of home.
Tis a very straightforward recipe – you can add or take away veggies depending on what you like, and even use chicken breast to mix it up – just replace the beef stock with chicken stock and perhaps use red peppers instead of green. Serve with either creamy mashed potato or rice. This makes enough for 4 people.
500g beef fillet, cut into pieces approx. 1cm width
2 small red onions, sliced
2 cloves garlic, crushed
1 green pepper, thinly sliced
1 pack of mushrooms, sliced
200ml white wine
100ml beef stock
100ml cooking cream (double cream/sour cream will also work)
Small handful flat-leaf parsley, roughly chopped
Salt & Pepper
1 tbsp butter
1/ Soften onions in butter on a medium/low heat. Add garlic, and cook for a further couple of minutes. Transfer to a bowl.
2/ Turn up heat, and brown beef pieces. Add onion/garlic back in, along with green pepper, white wine, beef stock, salt & pepper. Bring to boil, then simmer with the lid on for 30 mins.
3/ Add mushrooms, and simmer with lid off for a further 10 mins.
4/ Turn heat right down, then add cream and parsley.
5/ Once heated through, serve immediately with rice or mashed potato.