Beef Stroganoff Recipe

COOK meals are perfect for when you fancy a night off cooking … something even the most passionate home cook needs now and again. But how do our prices compare with making it yourself?

We followed our recipe for two for Beef Stroganoff at home and found it was more expensive getting the ingredients from the supermarket.

We based this on checking Sainsbury’s online ingredient prices in October 22 and now we have updated to most recent prices in February 22, for a two portion recipe. We didn't include ingredients we had in the fridge or kitchen cupboard (including any alcohol) and used the smallest available amounts of what we needed.

Our shopping list for the recipe below included:  chestnut mushrooms, braising steak, onion, garlic, tomatoe puree, beef stock, paprika, soured cream, and gherkins. Everything else we had already.

If you'd prefer to make it yourself, our recipe for a 2 portion is below.  As freezer connoisseurs we'd always recommend batch cooking for the absolute best value recipe - scroll to the end for some tips.

Beef Stroganoff Recipe

Ingredients:

• 150g chestnut mushrooms, sliced
• 350g braising steak, cut into strips
• 2 tbsp plain flour, seasoned with salt and cracked black pepper
• 10ml rapeseed oil
• 1 onion, sliced
• 2 garlic, cloves
• 1 tsp fresh thyme, finely chopped
• 180ml dry white wine
• 30ml sherry
• 1 tsp tomatoe puree
• 200ml beef stock
• 2 tsp paprika
• 100ml soured cream
• 1 tbsp gherkins, washed and chopped
• small bunch of parsley, chopped
• 1 tsp brandy
• salt and pepper, to taste

Method: 

STEP 1. Toss the beef slices in the seasoned flour patting off any excess. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan. Cook over a high heat until deep brown, then transfer onto a dish.

STEP 2. Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil, if needed. Add the wine and sherry and scrape any bits from the bottom of the pan. Reduce the wine/sherry by half, add the paprika, tomato puree, thyme & beef stock. Add the sealed beef adding more water if required to cover. Place on the lid and slowly simmer for 1.5-2 hours until the beef is tender. Stir every 10 minutes to prevent from catching (if the sauce starts to get very thick add a little water.

STEP 3. When the meat has been cooking for 1hr add the sliced mushrooms, stir and replace the lid.

STEP 4. Once cooked, add the soured cream. If the sauce seems a little thin bring up to a low boil and simmer with the lid removed until the desired consistency. Finish with the brandy, lemon juice, gherkins and chopped fresh parsley. Season to taste.

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