Winter warming Welsh Beef stroganoff

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Thursday 21st December 2017


  • 450g Welsh Beef steak – Sirloin or fillet, cut into thin strips
  • Oil
  • 25g butter (optional)
  • 100g button mushrooms, sliced
  • 1 yellow pepper, seeded and sliced into thin strips
  • ½ tsp Salt
  • 1 tsp coarse black pepper
  • 1 onion – thinly sliced
  • 3 cloves garlic, crushed
  • Splash of white wine or brandy (optional)
  • 300ml beef stock
  • 1 tbsp tomato puree
  • 1 tsp paprika
  • 1 tbsp Dijon mustard
  • 2 heaped tbsp. crème fraiche
  • Chopped parsley and cooked white and wild rice to serve


  1. Heat a splash of oil in a pan and fry the meat strips on a high heat for a few minutes to brown, then add a splash of wine or brandy if you wish and cook for further 1 minute. Remove the meat from the pan .
  2. In same pan add a splash of oil and butter and fry the onion, garlic, mushrooms and pepper for a few minutes, then add the mustard, black pepper, salt, paprika and stir to combine.
  3. Add the stock and tomato puree and bring to the boil.
  4. Add the meat to the pan and heat through, then the crème fraiche, bring to the boil and serve with cooked rice and sprinkle with a good handful of chopped parsley.

Recipe Information

Serves 4
Cooking Time

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