There is nothing quite like eating a rich, warming beef stroganoff on a gloomy wintry night. Not the pale grey, tasteless sloshy stuff that can be found lurking around school kitchens; we’re talking about Paul Collin’s version – a dish made with tender, juicy organic beef in a rich and creamy, incredibly flavoursome sauce that does not turn grainy.
800g beef sirloin
4 large Shallots
50g Yeo Valley unsalted butter
50g wild mushrooms or white button mushrooms
1 glass of white wine
500ml veal stock
1 tsp paprika
1 red pepper
Salt and pepper
Yeo Valley double cream
Yeo Valley sour cream
Cut the beef into little strips and dust lightly in the paprika and then season with the salt and pepper
Finely dice the onions and sauté in the butter until tender and translucent.
Add the white wine once the onions are cooked and reduce by ¾.
Once the wine is reduced, add the stock and bring back to the boil.
Add the double cream and then bring back to the boil, check the seasoning and adjust if required.
Now the base sauce for the dish is made you can get on with cooking the beef.
Put a good sized non-stick pan on the stove and allow to get hot. Once hot add the splash of olive oil
Now add the strips of beef and sauté off for 30 seconds. Add the mushrooms at this point so that they don’t overcook.
Add the sauce top the beef and check the seasoning.
Add a handful of parsley and a squeeze of lemon juice. Add a generous dollop of sour cream.
Recipe by Paul Collins, Executive Chef at Yeo Valley