Site originated 10 November 2003

Last updated
3 March 2005

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This recipe was adapted from one given to Annemarie Allen in the late 1960s. The friend who gave the original to her, Marion Turner, said it was a WI recipe used by her mother who attended the Low Fell WI in Gateshead upon Tyne. Annemarie has brought the cooking method up to date and says that the ingredients don’t have to be exact, as it always turns out well! Vegetarians can use the same basic recipe - just put in more mushrooms instead of the beef.

Beef Stroganoff

1 kg rump steak
2 medium onions
400 g mushrooms
3 tablespoons olive oil
1 dessert spoon English mustard
2 tablespoons Lee & Perrin sauce
1 tablespoon tomato purée
400 ml water or beef stock
Small glass of sherry or port
Small carton of double cream
1 tablespoon plain flour
Salt & pepper to taste
(All these quantities are approximate)

1. Cut meat into long thick strips across the grain (approximately 2 cm thick, 2 cm wide, and as long as you like).

2. Mix olive oil, English mustard, Lee & Perrin sauce and tomato purée with a good grind of black pepper. Combine with meat and leave to marinate for at least an hour - this can be longer (even overnight).

3. In a large frying pan, fry the pieces of meat in hot oil (a handful at a time) to quickly brown, and transfer to a large warmed casserole dish (together with any remaining marinade).

4. Fry the onion (which has been chopped) until just softened, add flour and stir until the flour has been blended with the onion. Add water or stock and stir the mixture until it comes to the boil, then add to the casserole dish.

5. Put the casserole into the oven at 190 °C (adjust the temperature appropriately if using a fan oven). Cook for 1 hour. Add mushrooms (which have been sliced thickly) and cook for a further 30 minutes or so.

6. Shortly before serving, add sherry (or port) and cream to the casserole, and stir. Add salt and pepper to taste. Keep warm until ready to eat.

7. Serve with Basmati rice or noodles. Leftovers (if any!) can be frozen.

Bon Appetit!