Beef Stroganoff With Braised Rice

5.0/5 rating (2 votes)
  • Prep Time: 20 mins
  • Ready in: 25 mins
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Beef Stroganoff With Braised Rice


  • 2 tbsp olive oil
  • 2 small onions, finely chopped
  • 1 clove garlic, peeled and crushed
  • 200g sliced
  • chestnut mushrooms
  • 100mls (a small glass) of brandy or sherry
  • 2 tbsp paprika
  • 300mls double cream, roughly
  • ½ beef stock cube
  • Coarse ground black pepper
  • 1 pot fresh parsley
  • roughly chopped
  • 4-6 small gherkins
  • sliced and then cut into fine strips
  • 4 x 250g Sirloin steaks
  • 2 x 250g golden microwavable rice

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  1. Heat the oil, then add the onions and garlic and cook for 5-6 minutes, to soften slightly.
  2. Add the mushrooms and Brandy (see tips) and bring to the boil, cook until the mushrooms have cooked for 3-4 minutes.
  3. Add the paprika, cream, crumbled stock cube and a little pepper, bring to the boil, if nice and thick, and turn off the heat. If you do not have a nice consistency, then cook for a few more minutes.
  4. Once you are happy, add the parsley and gherkins, season and mix well.
  5. Keep warm and covered.
  6. Grill or fry the steaks to your liking, slice and arrange on a plate, then spoon over the sauce.
  7. Serve with golden microwavable rice.

Phil's Tips

This sauce can be made with extra mushrooms, and using vegetable stock cube for a veggie version, perhaps a nice sauce for the Spicy Bean & Mozzarella Roasts.

Shallots can replace onions for a sweeter flavour; the ratio is roughly 4 small shallots to 1 small onion.

Turn off the heat (if using a gas hob) when you add the brandy, or it may ignite and catch you unawares........

Steaks can be pan fried or grilled, then sliced into 1-2cm strips and then added to the sauce. Otherwise they can be cut into strips and stir fried quickly.

If the sauce thickens too much, add a little water to let down the sauce, do not add cream.