- Slice the beef into strips and then marinade with 2 tablespoons of paprika, and season with salt & pepper
- Finely dice the shallots and garlic. Chop the mushrooms
- Add 2 tablespoons of oil to your frying pan and place on a medium/high heat, then add the shallots and garlic
- Once the shallots and garlic are starting to brown add the butter and sprinkle over the 3 tablespoons of paprika
- Wait until the shallots and garlic are sweated off and then add the chopped mushrooms and cook until soft
- Add a splash of brandy (approximately 25ml) to the pan, and flambé until flames are gone. Don’t hold the pan too close to you and take care when doing this step!
- Add the cream, Dijon mustard, lemon juice and beef stock. Cook down for 4-5 minutes and season with salt and pepper to taste. Put to one side
- Add a drizzle of oil to a second frying pan and heat. Then sear the beef strips for 2-3 minutes
- Add 25ml of brandy to the frying pan with the beef and flambé as before
- Add the beef to the pan with the stroganoff sauce and mix together
- Serve with wild rice and broccoli and garnish with parsley or watercress
Beef Stroganoff from Palm Court #Recipe
Vanessa Owen
16th May 2020
If you’re a fan of Palm Court’s Beef Stroganoff then try your hand at this recipe which our Group Executive Chef, Jamie, has put together for you. Jamie has been busy putting his skills to use at home as you can see from the pictures he has shared, we would love for you to share your pictures with us too over on Facebook or Instagram!
Recipe Info
Serves
4
Ingredients
600g beef fillet or sirloin
100g shallots
3 garlic cloves
50g butter
5 tbsp paprika (3 for the sauce and 2 to marinade the beef)
400g flatcap mushrooms
2 x 25ml of Brandy
200ml cream
1 tbsp Dijon mustard
Juice of 1 lemon
1 cube beef stock
Bunch of parsley chopped
Olive oil or vegetable oil
Salt and cracked black pepper to taste
Equipment
Frying pan