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Slow-cooked beef stroganoff

Rachel Allen from Market Kitchen
Rachel Allen's recipe for this classic beef casserole is ideal for entertaining and tastes even better the next day

Slow-cooked beef stroganoff

Method

1. Preheat the oven to 150C/gas 4.

2. Heat a large frying pan and lightly fry the mushrooms in batches in the olive oil until pale golden in colour. Tip onto a plate and set aside. Brown the meat in the same pan in small batches. When all the meat has browned, pour a small amount of the stock into the frying pan and bring to the boil to deglaze the pan and conserve the flavour.

3. Put a large flameproof casserole on the hob over a medium heat and pour the stock from the frying pan into it. Add the mushrooms, meat, sliced onions, garlic, wine, stock and brandy. Cover with the lid, transfer to the oven and cook for about 1 ½-2 hours, or until tender.

4. When the meat is cooked, strain the liquid into a saucepan. Add the cream and boil, uncovered, for a few minutes until it has a good flavour, then season with salt and freshly ground black pepper.

5. With the liquid still boiling, add 2-3 teaspoons of the roux and whisk in until the juices have thickened slightly, adding more roux if necessary. Pour the sauce over the meat, stir and keep the stroganoff warm until you are ready to serve.

Cook's notes: to make a roux, stir equal quantities of butter and plain flour into a paste and cook for a few minutes on the hob.

Rachel recommends her simple Kale Pilaf as the ideal accompaniment for the Stroganoff.

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Serves: 10-12

Prep: 10 min
Cook: 2 hrs 30 min

Ingredients
500g Mushrooms, sliced
3-4 tbsp Olive oil
3kg stewing beef, cut into 3cm cubes
150ml chicken or beef stock
3 very large Onions, sliced
5 garlic cloves, crushed
150ml White wine
100ml Brandy
325ml single cream
2-3 tbsp roux, (see Cook’s note below)