Beef Stroganoff

  • 60g butter
  • 900g sirloin steak, sliced in to strips
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 230g fresh mushrooms, sliced
  • 3 tbsp flour
  • 1 tsp Marmite
  • 1 tbsp tomato sauce
  • 300ml Simon Gault Home Cuisine Beef Stock
  • 1/4 cup dry white wine
  • 240g sour cream
  • 1/4 tsp dried or chopped fresh dill, plus 6 sprigs fresh dill to garnish
  • Jasmine Rice to serve

Beef Stroganoff

Slowly heat a frying-pan, add 1 tablespoon of the butter and, when melted, add the meat and quickly sear on both sides. Remove the meat and set aside.

Place the remaining butter in the same pan, add the onion, garlic and mushrooms and sauté until soft, then set aside with the meat. Add the flour, Marmite and tomato sauce to the pan, season to taste with salt and freshly ground black pepper. Stir until smooth, then gradually add the Simon Gault Home Cuisine beef stock and wine, stirring constantly, bring to the boil. Reduce the heat and simmer for 5 minutes over low heat. Add the sour cream and dill, stir until well combined. Return the beef and vegetables to the pan and heat through.

Meanwhile, prepare Jasmine Rice, try my easy recipe. Leave the lid on to keep it warm. When ready to serve, fluff up the rice with a fork.

Divide the rice and stroganoff among 6 plates and garnish each with a sprig of dill.