Tasty, rich and easy to make... Paula McIntyre’s beef stroganoff won’t let you down

Beef stroganoff used to be the go-to dinner party dish but it’s fallen out of fashion of late. It’s a pity because it’s such a delicious dish. It’s a Russian dish that started out as sautéed beef with the addition of mustard and sour cream. As the dish has travelled, so have ingredients to the original. When I was training to cook, it was used as a way to use up the tip end of a beef fillet. It was sautéed with shallots and garlic, flamed with brandy and stock, with mushrooms, mustard and cream added.

Beef stroganoff with rice and peas Beef stroganoff used to be the go-to dinner party dish but it’s fallen out of fashion of late. It’s a pity because it’s such a delicious dish. It’s a Russian dish that started out as sautéed beef with the addition of mustard and sour cream.

As the dish has travelled, so have ingredients to the original. When I was training to cook, it was used as a way to use up the tip end of a beef fillet. It was sautéed with shallots and garlic, flamed with brandy and stock, with mushrooms, mustard and cream added.

For me, fillet is too expensive for stroganoff and I think strips of rump work equally well, if not better. My version also has the addition of a dried porcini mushroom. You can pick these up in most supermarkets now and after soaking in boiling water, chop finely to add some extra umami to the finished sauce.

A splash of Worcestershire sauce and balsamic will add more umami and zing. Cook the mushrooms separately and then add to the finished dish at the end with some parsley..