Mary Berry's beef stroganoff recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s beef stroganoff recipe By You Magazine - January 1, 2018 Tender strips of prime beef in a classic sauce. So quick and easy, it makes a speedy but special meal. The gherkins make a tasty topping. Georgina Glynn Smith SERVES 4-6 COOK TIME: 16-20 minutes 2 tbsp sunflower oil 650g (1lb 7oz) fillet of beef, sliced across the grain into thin strips about 1cm (1⁄2 in) thick (see tip) a large knob of butter 1 large onion, thinly sliced 2 garlic cloves, crushed 1 1⁄2 tbsp tomato purée 1 heaped tsp paprika 75ml (3 oz) brandy 200ml (7 oz) beef stock 300ml (10 oz) double cream 2 tsp dijon mustard 1 tbsp Worcestershire sauce 1 tsp muscovado sugar salt and freshly ground black pepper TO SERVE 4-6 gherkins 2tbsp chopped parsley 1. Heat a large frying pan until hot, then add the oil. Season the beef well with salt and pepper and then fry in two batches over a high heat for 1-2 minutes, stirring occasionally, until golden, but not fully cooked. Set each batch aside on a plate as it is cooked. 2. Melt the butter in the frying pan, then add the onion and fry over a medium heat for about 10 minutes until softened. Add the garlic and fry for 30 seconds, then add the tomato purée and paprika and cook for a few more seconds before pouring in the brandy. Allow to bubble away over the heat, then add the stock, bring back up to the boil and cook for 2-3 minutes to reduce by a third. 3. Add the cream, mustard, Worcestershire sauce and sugar, along with any juices from the beef on the plate. Stir for 2-3 minutes until the sauce has thickened slightly, then season well with salt and pepper. 4. Add the beef and gently simmer for 4-5 minutes until heated through. Sprinkle over the chopped gherkins and parsley and serve with boiled rice. SAVE 20 PER CENT ON MARY’S NEW BOOK Classic, published by BBC Books on 25th January, price £26. As well as Mary’s introduction the book contains more than 100 all-new recipes, with Mary’s crucial tips for each one. Chapters include canapés and first courses, fish, poultry and game, pork, lamb and beef, vegetarian, puddings and desserts, and teatime. To order a copy for £20.80 until 4th February, visit you-bookshop.co.uk or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved