Wagyu Beef Stroganoff
creamy taste
As we wait for spring to come, we may need a little inspiration from cold weather countries on how to wrap up ourselves. Why not try our Wagyu Beef Stroganoff recipe, which blends the flavors of Russia and Japan here in the UK? Originally created in mid-19th century Russia, this dish has become a global favorite, with countless variations on the original recipe. Give it a try and enjoy! Itadakimasu.
SERVES: 3 COOKS IN: 45 MINUTES DIFFICULTY: EASY
Ingredients
Method
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200g Wagyu Beef (Sliced)
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1 Large Onion (Sliced)
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250g Mushrooms (Sliced)
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1 tbsp Plain Flour
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1 Beef Stock Cube
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300ml Hot Water
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1 Garlic Clove (minced)
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1 tbsp Butter
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3 tbsp Ketchup
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3 tbsp Worcester Sauce
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100ml Crème Fraîche (or single cream + 1 tbsp vinegar)
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1 tsp Sea Salt
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1 tsp Black Pepper
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Small Handful Parsley (chopped)
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In a bowl, mix together the flour, salt, and pepper. Toss the beef in the seasoned flour.
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Heat butter in a non-stick frying pan over medium heat. Add the garlic and onion and cook until it turns light brown.
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Add the mushrooms and cook for 5 minutes.
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Add the hot water, stock cube, ketchup, and Worcestershire sauce to the pan. Simmer for 15 minutes.
Add the Crème Fraîche and mix well. -
Scatter the dish with parsley, and serve with rice or your favorite pasta.
Note: You can replace rice with your favorite pasta if you like.