Beef stroganoff with pickles

Hearty, comforting and ready in just 20 minutes, this Hungarian-inspired beef stroganoff is the perfect pick-me up on a chilly winter night

  • 20 mins cooking
  • Serves 6
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  • 50 millilitre olive oil
  • 20 gram butter
  • 3 shallots, thinly sliced
  • 3 clove garlic, thinly sliced
  • 250 gram swiss brown mushrooms, quartered
  • 600 gram beef fillet, cut into 1.5cm pieces
  • 1 tablespoon sweet paprika, plus extra to serve
  • 50 millilitre brandy
  • 150 gram sour cream, plus extra to serve
  • finely grated zest 1 lemon, and juice ½ lemon
  • splash worcestershire sauce*
  • torn dill, flat-leaf parsley and dill pickles*, to serve


  • 1
    Heat half the oil and all the butter in a large saucepan over medium heat. Add shallots and garlic and sauté until tender (5 minutes).
  • 2
    Increase heat to high, add mushrooms and stir until golden (4-5 minutes). Remove and set aside.
  • 3
    Heat remaining oil in a frying pan over high heat, season beef with paprika and cook, turning once, until golden (2-3 minutes).
  • 4
    Deglaze pan with brandy, add sour cream and mushroom mixture, stir to combine, then add lemon zest and juice, and Worcestershire sauce, stir, then season to taste.
  • 5
    Serve stroganoff hot, topped with sour cream, scattered with dill, parsley and paprika, with dill pickles on the side.


*Check label if eating gluten-free

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