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Scotch Beef Stroganoff

Recipe

A tasty mid-week meal made with Scotch beef & chestnut mushrooms, perfect served with rice.

Serves: 4 people   |   Prep time: 5 minutes   |   Cooking time: 15 minutes

Scottish   |   Main   |   Gluten Free

  

Ingredients

  • 500g Scotch Sirloin Steaks
  • 1 x Medium Onion
  • 1 x Clove Garlic
  • 250g Chestnut Mushrooms
  • 50g Scottish Butter
  • 50ml Scottish Rapeseed Oil
  • 250ml Scottish Soured Cream
  • 2 x tsp Dijon Mustard
  • 1 x Beef Stock Pot
  • Juice x ½ Lemon
  • 50ml Scotch Whisky
  • 5g Fresh Parsley
  • 1 x heaped tsp Paprika
  • Sea Salt and Black Pepper

  

Method

  1. Peel and thinly slice the onion.
  2. Peel and mince the garlic.
  3. Wash and slice the mushrooms.
  4. In a large frying pan heat half the oil and butter.
  5. Add the onion and garlic and cook on a low heat for a couple of minutes to soften.
  6. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally.
  7. Add the lemon juice and whisky and cook for another minute.
  8. Add the stock pot, paprika and soured cream, stir through and cook for a few minutes, pour the sauce into a bowl and clean the pan.
  9. Thinly slice the steaks.
  10. Put the remaining oil and butter in the frying pan and heat – then add the steak strips and fry for 5 minutes - until browned.
  11. Add the sauce and heat through, season with a little salt and black pepper.
  12. Chop the parsley and sprinkle over.
  13. Great served with steamed rice .