Beef Stroganoff
A community recipe by MonaFinnNot tested or verified by Nigella.com
Introduction
An easy way to make the great classic. Again, the amounts are "close" to the right ones, but please do taste and season according to your own flavour!
An easy way to make the great classic. Again, the amounts are "close" to the right ones, but please do taste and season according to your own flavour!
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Ingredients
Serves: 3-4 people
- ½ kilogram beef
- 1 medium onion
- 1 clove garlic
- 1 teaspoon paprika
- 1 teaspoon tomato paste
- 1 teaspoon Dijon mustard
- ⅗ teaspoon cracked black pepper
- 800 millilitres beef stock
- 1 gherkins
- 1 salt
- 4 tablespoons flour
- 1⅛ pounds beef
- 1 medium onion
- 1 clove garlic
- 1 teaspoon paprika
- 1 teaspoon tomato paste
- 1 teaspoon dijon mustard
- ⅗ teaspoon cracked black pepper
- 28 fluid ounces beef broth
- 1 gherkins
- 1 salt
- 4 tablespoons flour
Method
Beef Stroganoff is a community recipe submitted by MonaFinn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
You can also pop the pot in the oven (160C/320F) if you feel like it. Works great either way! You can use tougher, cheaper parts of meat for this. Mind the fat-content though, and remember you can let it simmer for as long as half a day if you're using i.e. the shoulder bit. Stroganoff tastes best with boiled potatoes or mash.
You can also pop the pot in the oven (160C/320F) if you feel like it. Works great either way! You can use tougher, cheaper parts of meat for this. Mind the fat-content though, and remember you can let it simmer for as long as half a day if you're using i.e. the shoulder bit. Stroganoff tastes best with boiled potatoes or mash.
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