Beef stroganoff

The secret to Matthew Forts version of this Russian classic is in allowing the stroganoff to stand for 30 minutes after cooking, for the flavours to infuse
By Matthew Fort
Beef stroganoff
  • Rating:
  • Serves: 4-6
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus 3 hrs sitting time
  • Effort: easy


  • 900 g fillet steak
  • 115 g butter
  • 1 tbsp plain flour
  • 150 ml beef stock
  • 1 tbsp tomato purée
  • 1 tsp Dijon mustard
  • 115 g small mushrooms, thinly sliced
  • 1 onion, finely chopped
  • 300 ml soured cream

To serve

  • boiled rice
  • green salad


1. Slice the steak into neat strips, taking care not to make these too thin as this can cause over-cooking. Season the meat with salt and freshly ground black pepper, cover with cling film and leave in the refrigerator for 2-3 hours.

2. Heat 25g of the butter in a small saucepan, add the flour and stir over a low heat until golden-brown and giving off a nutty aroma (this is called a roux). Gradually pour in the stock, stirring all the time. Add the tomato purée and mustard. Bring to the boil and cook until thickened - about 15-20 minutes. You may want to liquidise this sauce in a blender or food processor just before serving to give it a wonderful smoothness - do allow the sauce to cool first though.

3. Heat another 25g of the butter in a frying pan and fry the mushrooms for a few minutes.

4. Heat the remaining butter in a large frying pan and fry the steak, along with the chopped onion, for 4-5 minutes. Stir continually and turn the beef over after 2 minutes - the onion should retain some crispness.

5. Add the thickened sauce, cooked mushrooms, soured cream and more salt and freshly ground black pepper, to taste. Cover the pan, remove from the heat and allow it to stand at room temperature for about 30 minutes.

6. Reheat the stroganoff just before serving. Serve with boiled rice and a crisp green salad.

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