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Beef & mushroom Stroganoff


  • Slice the steaks into strips and season. Then heat a thin layer of oil in a heavy-bottomed pan to smoking and quickly sear the beef all over. Remove.
  • Add a little more oil to the pan, if needed, and gently sauté the garlic and onion until tender, regularly stirring and scraping the bottom of the pan as you do so.
  • Then add the mushrooms and briefly cook, before stirring.
  • Add the flour, mix well and briefly cook.
  • Then add about ½ cup stock, the mustard, Worcestershire, parsley and seasonings. Stir well and cook until thickened, adding the remaining stock as you do so.
  • Add the brandy and let it bubble for a few minutes, before adding the sour cream. Mix well and taste for seasoning. Then return the beef, turn off the heat and toss to warm through.
  • At the same time, blanch the beans in a pot of lightly salted, boiling water. Drain well.
  • Serve the Stroganoff with the beans alongside and mashed or boiled potatoes too, if you like.


  • 2 x 180 gm Porterhouse steaks, trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • olive oil
  • 1-2 garlic cloves, crushed
  • 1 onion, finely sliced
  • 10 baby button mushrooms, halved
  • 1 heaped tbsp plain flour
  • 1 cup beef stock
  • 1 heaped tspn Dijon mustard
  • a slurp of Worcestershire sauce
  • 2 tbsp chopped fresh parsley
  • a slurp of brandy
  • 2 heaped tbsp sour cream
  • 24 green beans, topped & tailed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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