This Hairy Bikers Beef Stroganoff recipe is a rich and creamy recipe, which is made with tender beef fillet and a classic mustard and mushroom sauce. It’s a restaurant-quality dish, ready in about 30 minutes.
Hairy Bikers Beef Stroganoff Recipe Ingredients
- 600g beef fillet, cut into 1cm (½ inch) cubes
- 25g butter
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 250g button mushrooms, thinly sliced
- 1 tbsp Dijon mustard
- 400ml beef stock
- 2 heaped tbsp sour cream or crème fraîche
- 1 tbsp brandy (optional)
- Finely chopped parsley, to serve
- Salt and freshly ground black pepper
How To Make Hairy Bikers Beef Stroganoff
- Prep the Beef and Start the Sauce: Season the beef fillet cubes with salt and pepper and set aside. In a large frying pan, melt the butter over medium heat. Add the sliced onions and sauté for 2 minutes, then add the mushrooms and cook until both are soft.
- Build the Sauce: Stir the Dijon mustard into the cooked onions and mushrooms. Pour in the beef stock and let it simmer until the liquid has reduced by about half.
- Sear the Beef: While the sauce reduces, heat the vegetable oil in a separate large frying pan until it is very hot (almost smoking). Add the seasoned beef cubes and stir-fry constantly for just 1 minute, until the meat is browned on all sides but still rare inside.
- Flambé (Optional): If using the brandy, carefully warm it in a metal ladle over a gas flame. When you see fumes, gently tip the ladle towards the flame to ignite it. Immediately and carefully pour the flaming brandy over the beef and give the pan a quick stir.
- Combine and Finish: Stir the sour cream or crème fraîche into the reduced mushroom sauce. Add the seared beef (and any pan juices) to the sauce. Stir everything together, season to taste with more salt and pepper, and sprinkle with fresh parsley before serving immediately.
Recipe Tips
- How do I get the most tender beef? The key is to use a high-quality, tender cut like beef fillet and to cook it very quickly over high heat. Searing it for only a minute ensures the outside is browned while the inside remains tender and juicy.
- How do I flambé safely? This is an optional step that adds a deep flavor. Always be extremely careful. Warm the brandy in a long-handled metal ladle. Keep your face and hair well away from the flame. When you pour it into the pan, it will flare up briefly.
- How can I balance the richness of the sauce? If you find the final dish a bit too rich from the cream and butter, a simple squeeze of fresh lemon juice at the end will cut through the richness and brighten up all the flavors.
- Can I make this with a different cut of beef? While fillet is traditional for its tenderness, you can make a slow-cooked version with a cheaper cut like chuck steak. Brown the beef as directed, but then add it to the sauce and let it simmer gently for 1.5-2 hours until tender before stirring in the sour cream at the end.
What To Serve With Beef Stroganoff
This classic, creamy dish is traditionally served with sides that complement its rich sauce.
- Fluffy white rice
- Buttered egg noodles
- A simple green salad or steamed green beans
How To Store Beef Stroganoff
- Refrigerate: Cool leftovers completely and store them in an airtight container in the refrigerator for up to 2 days.
- Reheat: Reheat gently in a saucepan over low heat. Be careful not to boil the sauce, as this can cause the sour cream to split and the beef to become tough.
Beef Stroganoff Nutrition Facts
- Serving Size: 1/6 of recipe
- Calories: ~450 kcal
- Protein: 40g
- Carbohydrates: 8g
- Fat: 28g
- Saturated Fat: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this without alcohol?
Yes, the brandy is optional. If you prefer not to use it, simply skip the flambé step. The dish will still be delicious.
Why is my sauce runny?
This means the beef stock wasn’t reduced enough before adding the sour cream. Make sure you let it simmer until it has visibly reduced by about half, which will concentrate the flavor and thicken the sauce.
Can I use crème fraîche instead of sour cream?
Yes, the recipe suggests either. Crème fraîche has a slightly milder, less tangy flavor and is more stable at higher temperatures, meaning it’s less likely to split when added to the hot sauce.
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Hairy Bikers Beef Stroganoff Recipe
Description
A quick and elegant classic featuring tender cubes of beef fillet and mushrooms in a rich, creamy mustard and sour cream sauce.
Ingredients
Instructions
- Season the beef cubes. In a large pan, melt butter and sauté the onion and mushrooms until soft.
- Stir in the mustard, then pour in the beef stock. Simmer until the sauce has reduced by half.
- In a separate, very hot pan, sear the beef in oil for just 1 minute until browned on all sides.
- (Optional) Flambé the beef with warmed brandy.
- Stir the sour cream into the reduced mushroom sauce.
- Add the seared beef to the sauce and stir to combine.
- Season to taste, garnish with parsley, and serve immediately.
Notes
- Use a tender cut like beef fillet and cook it very quickly to prevent it from becoming tough.
- Reducing the beef stock is a key step to concentrate the flavor and thicken the sauce.
- For a brighter flavor, add a squeeze of fresh lemon juice to the finished sauce.
- Be extremely cautious if you choose to flambé with brandy.
