Recipe: Beef Stroganoff

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.


Serves 2

  • 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


  1. Rub the 1tbsp of oil and paprika into the beef slices and leave for five minutes.
  2. Heat the olive oil in a frying pan and then brown off the beef very quickly.
  3. Remove with a slotted spoon.
  4. In the same pan, add the butter and the shallot and mushrooms and allow to soften.
  5. Flambé with the brandy until the alcohol evaporates.
  6. Add the flour and tomato purée and cook for 1 minute.
  7. Add the stock and simmer to reduce until syrupy.
  8. Return the meat to the pan.
  9. 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.

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