Quick Beef Stir-fry

by Eddie McDonald

A quick supper


1 tbsp olive oil
1 onion, finely sliced
250g button mushrooms, wiped and halved
2 Shallots or 1 Onion (finely chopped)
450g Diced Fillet Steak
1 tsp mixed peppercorns, crushed
2tbsp brandy
150ml beef stock
150ml soured cream
2 tsp paprika

Quick Beef Stir-fry


Heat the olive oil in a large frying pan over a medium heat and cook the sliced onion for 3-4 minutes or until soft but not coloured.

Add the mushrooms and cook for a further 5 minutes. Remove from the pan.

Increase the heat, add the diced beef and peppercorns and fry for 4-5 minutes or until the meat is brown.

Add brandy and bubble to deglaze the pan, return the onions and mushrooms to the pan, add beef stock and simmer for 2 minutes.

Stir in the soured cream and half the paprika, and gently heat until warmed through. Check the seasoning.

Spoon the beef stroganoff onto plates. Season with the remaining paprika and black pepper and serve with the pasta or rice.

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