Beef Stroganoff with Gherkins

    30 minutes

    This is a German style of the traditional Russian Beef Stroganoff which has the normal beef, mushrooms and paprika but also gherkins and normal cream instead of sour cream.

    10 people made this

    Serves: 4 

    • 600g topside beef
    • 150g fresh mushrooms
    • 2 tablespoons oil
    • 1 small onion, finely diced
    • 1/2 teaspoon sweet paprika
    • 2 cups (500ml) beef stock
    • 1 cup (250ml) cream
    • 2 small pickled gherkins
    • 1 pinch salt and freshly ground pepper, to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cut the beef into fine strips. Clean the mushrooms and cut into thin slices.
    2. Heat oil in a large saucepan. Sauté beef over a medium-high heat turning from time to time. Remove from the saucepan and set aside.
    3. Fry the onions and mushrooms in the beef dripping. Add paprika, beef stock and cream.
    4. Dice the gherkins finely add them to the saucepan. Season the sauce with salt and pepper.
    5. Return the beef to the saucepan and heat everything thoroughly but don't boil.

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    Reviews in English (2)


    Was really watery  -  04 Jan 2013  (Review from Allrecipes UK & Ireland)


    It's watery because of the beef stock. Just the beef juices and the cream should suffice. The cream should be double cream, added to finish and simmered so it thickens nicely. I would finish with fresh parsley and you need to be sweating some garlic. Dijon mustard is pretty important to the tang of the overall dish to make sure to get some in with your sweated onions.  -  11 Jul 2015  (Review from Allrecipes UK & Ireland)