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
    • British
    • Gluten Free

    Scotch Beef Stroganoff

    Recipe Information

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    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


    Peel and thinly slice the onion.

    Peel and mince the garlic.

    Wash and slice the mushrooms.

    In a large frying pan heat half the oil and butter.

    Add the onion and garlic and cook on a low heat for a couple of minutes to soften.

    Add the sliced mushrooms and cook for 5 minutes, stirring occasionally.

    Add the lemon juice and whisky and cook for another minute.

    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.

    Thinly slice the steaks.

    Put the remaining oil and butter in the frying pan and heat – then add the steak strips and fry for 5 minutes - until browned.

    Add the sauce and heat through, season with a little salt and black pepper.

    Chop the parsley and sprinkle over.

    Great served with steamed rice .