Bavette beef stroganoff

While beef stroganoff has evolved beyond its original nineteenth century Russian origins (cubes of fried beef cooked in mustard and sour cream), it remains a popular dish around the world (and with it, plenty of variations!). Many recipes call for fillet steak but we like using bavette, which is much cheaper cut, has a strong, beefy flavour and a nice bit of texture. We've also added in mushrooms, which is what most people expect from a stroganoff even though this it's a more modern addition. Ready within 30 minutes, this is sure to become a fast favourite for a quick midweek dinner!

First published in 2022
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Ingredients

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Imperial

Method

1

Heat the vegetable oil in a large pan over a high heat, then add the sliced steak. Cook for a few minutes to sear the steak all over. Once browned, remove the steak from the pan, set aside then place the pan back over a medium heat

  • 1 dash of vegetable oil
  • 200g of bavette steak, sliced into strips
2

Add the onion and garlic with a pinch of salt and cook until starting to soften, about 5 minutes. Add the butter and mushrooms and cook for 5 more minutes until soft

3

Stir in the paprika and mustard, add the steak back into the pan then pour in the white wine and simmer until almost completely reduced. Pour in the stock and simmer for 10–15 minutes, or until the sauce has reduced by about two-thirds

4

Take off the heat and leave to cool for around 5 minutes before stirring in the sour cream (if you add the cream when the sauce is too hot, it may split). Taste and season with salt and pepper

5

Sprinkle over a handful of chopped soft herbs and serve up with your carb of choice (straw potatoes are most traditional, but rice or pasta work well too)

First published in 2022
share recipe:

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