Beef Stroganoff With Rodda’s Clotted Cream

Yesterday I was telling you about the lovely selection of goodies that Rodda’s sent me to enable me to try and recreate one of their recipes. I love a challenge so I was quite happy to give this a try. The recipe they sent me was for Beef Stroganoff.

Beef Strogonoff is a Russian dish of beef served in a creamy sauce. It is not something I normally make, I tend to make more gravy and tomato based stews which are easily cooked in the slow cooker. I was looking forward to trying this recipe and seeing what it was like. The dish is normally served with rice but works equally well with pasta or potatoes. This was the finished result.

The dish was lovely and creamy with a slight bite to it. It was a lovely meal and I would definitely go to the effort of making it again. I was quite surprised that the recipe suggested serving gerkins sliced over the top of the beef stroganoff, but these actually complemented it nicely. Rodda’s clotted cream works really well in the dish, as it is clotted it is easy to spoon in as you cook. It is not too runny so the juice ends up reasonably thick.

Beef Stroganoff Recipe

Serves four

Ingredients

• 150g (5 oz) shimenji mushrooms (or any mushroom of choice)
• 500g (18 oz)  trimmed beef fillet
• 100ml vegetable oil
• 100g ( 4oz) unsalted butter
• 1 medium onion, chopped
• 1 garlic clove, grated
• 2 tablespoons sweet paprika
• 50ml brandy (or white wine or sherry)
• 100ml beef stock
• 1 bunch of chives, finely chopped
• 50g (2 oz)  gherkins, cut into batons
• 200g (7 oz) Rodda¹s Cornish clotted cream

Method

1.   For the shimenji mushrooms trim the stalks 2 cm from the caps. If you are using other mushrooms cut into chunks.
2. Cut the beef fillet into batons 1 cm across
3. Add the oil to a large frying pan and heat. Add the beef in batches and cook until browned on all sides but rare in the middle. Place the beef in a bowl.
4. Add the mushrooms and 30g of butter to the pan and cook till soft. Add to the bowl with the beef.
5. Reduce the heat and add the rest of the butter to the pan with the onions and garlic. Cook gently until soft but not brown.
6. Add the paprika and cook for a minute then turn up the heat and add the brandy. It may flame so be careful.
7. When the flames have gone out add the beef stock and bring to the boil.
8. Add Rodda’s clotted cream and stir. Add the beef and mushrooms back into the mixture and season.
9. Sprinkle the chopped chives and gerkins over the top.

Read more:

• Beef goulash
• Pastel De Choclo (Chilean Corn Pie)
• Beef in Red Wine Sauce