Mary Berry Classic: Beef stroganoff  | Daily Mail Online

Tender strips of prime beef in a classic sauce. So quick and easy, it makes a speedy but special meal. The gherkins make a tasty topping.

SERVES 4-6

COOK TIME 16-20 minutes

2 tbsp sunflower oil

650g (1lb 7oz) fillet of beef, sliced across the grain into thin strips about 1cm (½ in) thick (see tip)

a large knob of butter

1 large onion, thinly sliced

2 garlic cloves, crushed

1½ tbsp tomato purée

1 heaped tsp paprika

75ml (3fl oz) brandy

200ml (7fl oz) beef stock

300ml (10fl oz) double cream

2 tsp Dijon mustard

1 tbsp Worcestershire sauce

1 tsp muscovado sugar

salt and freshly ground black pepper

TO SERVE

4-6 gherkins, chopped

2 tbsp chopped parsley

1 Heat a large frying pan until hot, then add the oil. Season the beef well with salt and pepper and then fry in two batches over a high heat for 1-2 minutes, stirring occasionally, until golden, but not fully cooked. Set each batch aside on a plate as it is cooked.

2 Melt the butter in the frying pan, then add the onion and fry over a medium heat for about 10 minutes until softened. Add the garlic and fry for 30 seconds, then add the tomato purée and paprika and cook for a few more seconds before pouring in the brandy. Allow to bubble away over the heat, then add the stock, bring back up to the boil and cook for 2-3 minutes to reduce by a third.

3 Add the cream, mustard, Worcestershire sauce and sugar, along with any juices from the beef on the plate. Stir for 2-3 minutes until the sauce has thickened slightly, then season well with salt and pepper.

4 Add the beef and gently simmer for 4-5 minutes until heated through. Sprinkle over the chopped gherkins and parsley and serve with boiled rice.

MARY’S CLASSIC TIP

♥ As the fillet of beef is cut into strips for this recipe, rather than cooked in one piece, why not ask your butcher for the tail pieces or offcuts; he may be able to offer a lower price.

 



Read more at DailyMail.co.uk