Beef Stroganoff

Our traditional beef stroganoff recipe foregoes none of its classic ingredients. When making beef stroganoff, it’s important to use a high-quality cut (we recommend a tri-tip for its flavour) unless using a slow cooker. It is usually served over long-grain steamed rice, but it’s popularly eaten over egg noodles or over mashed potato in the United States and Asia. 



Prep time 15 minutes Cook 25 minutes


  • 600 g (1 lb 5 oz) beef tri-tip, trimmed of sinew
  • Olive oil, for cooking
  • 30 g (1 oz) butter, chopped
  • 1 large brown onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 teaspoon sweet paprika
  • 300 g (10½ oz) Swiss brown mushrooms, thickly sliced
  • 100 ml (3½ fl oz) brandy
  • 300 ml (10½ fl oz) beef stock
  • 250 g (9 oz) sour cream
  • 1 teaspoon seeded mustard
  • 1 fresh bay leaf
  • Finely grated zest of ½ lemon, plus a squeeze of juice
  • Coarsely chopped flat-leaf (Italian) parsley and steamed rice, to serve
  • Gherkins, or your favourite pickles, to serve 

1. Slice the tri-tip across the grain into 5 mm (¼ inch) slices

2. Heat a splash of olive oil along with the butter in a large enamelled cast-iron casserole over medium–high heat until the butter foams. Add the onion and sauté, stirring occasionally, for 8–10 minutes until the onion is very tender and light golden. Add the garlic and paprika, stir until fragrant, then transfer to a plate. Increase the heat to high, add a splash of olive oil if necessary, and fry the mushrooms in the casserole for 4–5 minutes until browned, then transfer to a plate.

3. Add an extra splash of olive oil to the casserole if necessary, then add the beef in batches and sear, turning occasionally, for 1–1½ minutes until well browned, but still a little pink in the middle: make sure you don’t overcrowd the pan as the meat will stew, rather than caramelise. Transfer to a plate.

4. Deglaze the pan with the brandy, scraping the base of the pan with a wooden spoon to release all the beautiful browned Add the stock, sour cream, mustard and bay leaf, along with the onion and the mushroom, stir to combine and season with salt and pepper. Reduce the heat to medium and simmer for 2–3 minutes until well flavoured and slightly reduced.

5. Stir in the beef and any juices that have formed on the plate, the lemon rind and a squeeze of lemon juice, bring back to a simmer, and adjust the seasoning if necessary. Scatter with parsley and serve with steamed rice and gherkins.