Slow-Braised Beef and Mushroom Stroganoff
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
I used some crappy low-alcohol cider in my recipe that we've had in the pantry since the start of my pregnancy; if you don't have any cider then substitute for white wine or even beef stock.
  • 1 red onion
  • 400g assorted mushrooms, chopped
  • 500g stewing steak
  • 250ml cider
  • Small pot double cream
  • Couple of tablespoons butter
  • Salt and pepper
  • Teaspoon fresh nutmeg
  1. Chop the onion in half and slice; finely chop the garlic. Fry off in heavy-bottomed pan with a lid over a medium heat.
  2. Add the beef, turn up the heat slightly and cook until brown all over. Season with salt and pepper.
  3. Add the cider and bring to a gentle simmer. Turn the heat back down so the liquid is just bubbling away, add the lid to the pot and cook for an hour and a half, stirring every 30 minutes or so.
  4. Add the mushrooms and stir in, replace the lid and cook on the same low heat for another 30 minutes.
  5. Remove the lid and add the cream and nutmeg. Bring up to a gentle simmer for 10 minutes and season to taste.
Recipe by More Than Toast at