< Back to Main Blog Posted: Oct 2022
Easy Beef Stroganoff Recipe
COOK meals are perfect for when you fancy a night off cooking … something even the most passionate home cook needs now and again. But if you'd prefer to make it yourself, our recipe for a 2 portion is below. As freezer connoisseurs we'd always recommend batch cooking for the absolute best value recipe - scroll to the end for some tips.
Our shopping list for the recipe below included: chestnut mushrooms, braising steak, onion, garlic, tomatoe puree, beef stock, paprika, soured cream, and gherkins. Everything else we had already.
Beef Stroganoff Recipe
Our Beef Stroganoff Recipe is the epitome of hearty comfort, bringing together the rich, deep flavours of a slow-cooked classic that will warm your heart and home. With its tender beef and creamy, savoury sauce, this dish invites you to indulge in a timeless culinary tradition that’s both rewarding and remarkably easy to master.
PREP TIME
20 minutes
COOK TIME
40-45 minutes
TOTAL TIME
1 hour
SERVINGS
2
Ingredients
- 150g chestnut mushrooms, sliced
- 350g braising steak, cut into strips
- 2 tbsp plain flour, seasoned with salt and cracked black pepper
- 10ml rapeseed oil
- 1 onion, sliced
- 2 garlic, cloves
- 1 tsp fresh thyme, finely chopped
- 180ml dry white wine
- 30ml sherry
- 1 tsp tomato puree
- 200ml beef stock
- 2 tsp paprika
- 100ml soured cream
- 1 tbsp gherkins, washed and chopped
- small bunch of parsley, chopped
- 1 tsp brandy
- salt and pepper, to taste
Instructions
- Toss the beef slices in the seasoned flour patting off any excess. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan. Cook over a high heat until deep brown, then transfer onto a dish.
- Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil, if needed. Add the wine and sherry and scrape any bits from the bottom of the pan. Reduce the wine/sherry by half, add the paprika, tomato puree, thyme & beef stock. Add the sealed beef adding more water if required to cover. Place on the lid and slowly simmer for 1.5-2 hours until the beef is tender. Stir every 10 minutes to prevent from catching (if the sauce starts to get very thick add a little water.
- When the meat has been cooking for 1hr add the sliced mushrooms, stir and replace the lid.
- Once cooked, add the soured cream. If the sauce seems a little thin bring up to a low boil and simmer with the lid removed until the desired consistency. Finish with the brandy, lemon juice, gherkins and chopped fresh parsley. Season to taste.
Enjoy Without the Hassle
Beef Stroganoff
Pieces of top rump beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.
Perfect to Serve With...
Creamy Mash
Mashed potato, cream, butter, sea salt and cracked black pepper.
Batch it up!
To save money, batch cooking is the way forward – it’s essentially why we can make recipes cheaper than you can at home.
With a bit of forethought, the right kit, space in the freezer and a few hours set aside, you can batch cook yourself by scaling up the quantities above.
A few tips:
Clean COOK trays can be really useful. Make your portion, freeze in the tray, then, once frozen, pop out and wrap in cling film to store (or, if you have lots of trays, just store in the tray).
To reheat from frozen, pop the frozen block into one of our ceramic dishes and cook at about 170C until piping hot.
< Back to Main Blog Posted: Oct 2022