Beef Stroganoff with Cucumber Pickle

Serves 4


For the beef Stroganoff

4 Steaks (Fillet)

2 oz / 50 g butter

1 tablespoon olive oil

2 Onions, finely sliced

2 tsp Paprika

150 g (5.3oz) mixed mushrooms (button, portabella, shitake), sliced

2 tbsp Brandy

5 fl oz / 150 ml fresh beef stock

5 fl oz / 150 ml Sour cream

1 handful Fresh Parsley, chopped

For the cucumber pickle

1 Cucumber

1 Shallot

2 tsp Caster sugar

2 tbsp White wine vinegar


First make the cucumber pickle. Put the vinegar, finely chopped shallot, sugar and a pinch of salt into a large bowl. Trim the ends of the cucumber then use a potato peeler (or a mandolin) to cut long, thin ribbons of cucumber (discard the first slice which will be mostly peel) and then toss the cucumber in the vinegar mix and set aside whilst you cook the rest of the meal.

Sweat the onion in a knob of butter over a low heat. When the onion is soft add the paprika and cook gently for a further 10 minutes. Remove from the heat and set aside.

Gently fry the mushrooms in a large knob of the butter until they are cooked, all the moisture has evaporated off and they are beginning to turn golden. Remove from the pan and add to the onions.

Heat a heavy based frying pan on the hob.

Cook the steaks the way you like to eat them. You will find a useful guide here

While the steaks are resting return the mushroom and onion mix to the pan. Pour in the stock and brandy and cook over a high heat until it is reduced to almost nothing. Remove from the heat and stir in the soured cream. Heat gently until warmed through but don’t over heat or it will split.

Divide the onion / mushroom mixture between warmed plates. Slice the steaks and place on top of the sauce. Garnish with chopped parsley and serve with the cucumber pickle and sautéed potatoes.