Minced Beef Stroganoff

Tasty minced beef stroganoff

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Course Main Course
Cuisine French, Fusion, Irish
Servings 4


  • 1 tbsp oil
  • 500 g minced beef
  • 1 tbsp butter
  • 200 g mushrooms sliced
  • 2 onion thinly sliced
  • 2 cloves garlic, chopped
  • 50 ml brandy
  • 1 tbsp. smoked paprika
  • 200 ml beef stock
  • 1 tsp Dijon mustard optional
  • 200 g creme fraiche or sour cream
  • 2 tbsp. flat-leaf parsley chopped
  • 4 pickled Gherkins thinly chopped – optional
  • Salt and pepper
  • 4-6 potatoes boiled, or boiled rice for a more traditional side


  • Cook the potatoes in a large saucepan filled with salted water for 20-30 minutes until cooked through. Drain and keep warm on the side.
  • Heat the oil in a sauté pan over a medium heat, and add the minced beef.
  • Sauté for 3-4 minutes until browned. Remove from the sauté pan and set aside.
  • Still over medium heat in the same sauté pan, add butter, mushrooms, onions and garlic and sauté for a further 2-4 minutes until browned. Return the browned minced beef .
  • Next flambee the meat with the brandy or cognac if desired.
  • When the flame dies down, add the stock, mustard, smoked paprika, salt and pepper.
  • Stir and simmer with a lid for a further 4-8 minutes over medium / low heat.
  • Remove from the heat and stir in the crème fraiche and add the chopped gherkins and herbs.
  • Serve immediately with the boiled potatoes.
Keyword Beef, Kevin Dundon, one pot wonder

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