"Beef Strogonov"
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Beef Strogonov

recipe adapted from Larousse


for the marinade

  • 800 g fillet cut into fine strips
  • 2 onions sliced
  • 2 shallots chopped
  • 1 large carrot sliced
  • 1 bay leaf crushed
  • couple of sprigs of fresh thyme crumbled
  • white wine

for cooking

  • 100 g butter
  • 2 onions thinly sliced
  • 200 g small button mushrooms cut in half
  • 45 mls Brandy
  • 150 mls cream
  • salt and freshly ground black pepper to season
  • chopped parsley for garnishing


  • place the beef into an oven proof dish with the onions, shallots, carrot, bay leaf and thyme
  • add just enough white wine to cover the meat
  • cover and leave in the fridge overnight to marinate
  • drain and dry the meat
  • reduce the marinade by half, strain and set aside
  • melt 25g butter in a large frying pan
  • sauté the onions until soft and lightly brown
  • set aside and melt 25g butter in the pan
  • lightly brown the mushrooms and then add them to the onions
  • melt 50g butter in the pan and when hot add the meat and sauté over a high heat, turning frequently
  • warm the Brandy and when the meat is browned, sprinkle over the meat
  • flambé the Brandy and then place the meat into a warmed serving dish
  • add the onions, mushrooms and marinade back into the pan
  • add the cream and stir over a high heat until the sauce has thickened
  • adjust the seasoning and coat the meat with the sauce.
  • sprinkle with chopped parsley and serve immediately