Marco Pierre White recipe for Beef Stroganoff

When I was a boy many years ago, one of the most common dishes on menus, one of the most popular with the customers, was a beef stroganoff. It should take between five to ten minutes depending on the size of your meat and secondly the quantities that you're making. What is it? Butter, onions, paprika, butter mushrooms, tomato puree, olive oil, filleted beef, sour cream, no beef stock, lemon juice and parsley, a little butter. So in this pan I'll make my sauce and this I'll cook my beef. In with the onions, a little paprika. When you cook paprika you have to be very careful because a lot of people what they tend to do is season their beef with paprika and when they fry their beef they tend to burn it. Cook it very gently with your onions, you'll get a much better result. We take our mushrooms. As you can see the mushrooms that I'm using are very small and very white. Very important. If you go for large brown mushrooms it tends to stain your sauce. In the pan with the onions and the paprika, in with the beef. The best kind of meat to use in my opinion is fillet steak every time but if you can't get fillet then use rump or use sirloin. Just sweat down your mushrooms with the onions and the paprika and you can see that the mushrooms are starting to be stained by the paprika which gives it that very attractive colour. Add the tomato puree. So you can see that I don't shake the pan, I move the meat. By shaking the pan you lose heat and you know this way you can see the caramelisation in your meat. Lots of people cut it into strips so therefore you don't get that caramelisation. I like a big chunk of my fillet steak so I get that nice caramelisation that my meat's pink inside. Then we add our sour cream into the colander with our meat. Two things, one releases the fat which has been cooked in and secondly it starts to rest the meat. Allow the juices to drip out and add one Knorr beef stock pot. The stock pot as you can see is used as a seasoning but it also gives it great body and it gives you that beefiness which you want and then we finish with a little lemon. As you can see my meat's rested, it's still hot. Add your beef and there you have it, beef stroganoff in 10 minutes from start to finish. I recommend that you serve it with rice which is traditional and classical or with ribbons and pasta and to finish a little parsley and there's our beef stroganoff. And what the Knorr beef stock pot does is gives it that real depth of flavour, it gives it real body which makes a massive difference.