Hereford Beef Stroganoff

This quick beef stroganoff is a great mid-week meal, best served with chips.

Serves: 2

Total time (prep and cooking): 30 minutes


  • 1tsp paprika
  • 1tbsp oil
  • 400g Hereford Beef fillet
  • 1tbsp olive oil
  • 20g butter
  • 1 shallot, finely chopped
  • 100g Chestnut/Portobello mushrooms
  • 3tbsp brandy
  • 1tbsp flour
  • 1tsp tomato puree
  • 150ml beef stock
  • 2tsp mustard
  • 150ml sour cream or crème fraiche
  • Flat-leaf parsley to decorate


  • Rub the 1tbsp of oil and paprika into the beef slices and leave for 5 minutes.
  • Heat 1tbsp of olive oil into a frying pan and then brown off the beef very quickly.
  • Remove with a slotted spoon.
  • In the same pan, add the butter and add the shallot and chestnut mushrooms and allow to soften.
  • Flambé with the brandy until evaporated.
  • Add the flour and tomato puree and cook for 1 minute.
  • Add the stock and reduce down until syrupy.
  • Return the meat to the pan.
  • Add the sour cream, pour into a dish and sprinkle with flat leaf parsley.