We recently wrote about the Newlyns Cookery School, a family’s on-farm diversification. With a big focus on field to fork, local produce and good-quality meat, several of their courses are around beef – how to butcher it and how to cook it.
Here is their recipe for Beef Stroganoff.
- 1tsp paprika
- 1tbsp oil
- 400g beef fillet, thinly sliced
- 1tbsp olive oil
- 20g butter
- 1 shallot, finely chopped
- 100g chestnut or Portobello mushrooms
- 3tbsp brandy
- 1tbsp flour
- 1tsp tomato purée
- 150ml beef stock
- 150ml sour cream or crème fraîche
- Flat-leaf parsley, to decorate
- Rub the 1tbsp of oil and paprika into the beef slices and leave for five minutes.
- Heat the olive oil in a frying pan and then brown off the beef very quickly.
- Remove with a slotted spoon.
- In the same pan, add the butter and the shallot and mushrooms and allow to soften.
- Flambé with the brandy until the alcohol evaporates.
- Add the flour and tomato purée and cook for 1 minute.
- Add the stock and simmer to reduce until syrupy.
- Return the meat to the pan.
- Add the sour cream, pour into a dish and sprinkle with flat-leaf parsley.
You can read the full feature on the Newlyns Cookery School here.