James Martin Beef Stroganoff

There are dinners you make because they’re easy. Then there are dinners you make because you need to feel something. This is the latter. It’s creamy, rich, spiked with brandy, and finished with crispy golden matchstick potatoes — Beef Stroganoff that doesn’t hold back. Honestly, it feels a bit like a hug from someone wearing expensive cologne.

The first time I made it, I wasn’t trying to impress anyone. I just had a bottle of decent brandy knocking about (a gift I’d forgotten to re-gift), and a proper craving for something nostalgic but grown-up. This dish? It’s 70s supper party meets French bistro — and somehow, still perfect for a Tuesday if you’re feeling bold.

Put your apron on, open the windows (brandy fumes are real), and pour a glass of red. You’re making something special.

Why You’ll Love It

• It’s posh, but not faffy. Fancy flavours with weekday steps.
• Tender beef, every time. That tail fillet melts like butter if you treat it right.
• The sauce is ridiculous. Cream, brandy, mustard — it’s rich without being heavy.
• Those straw potatoes though… Golden, crunchy, salty magic on top.
• It reheats like a dream. If you somehow have leftovers, they’ll be even better tomorrow.
• Your kitchen will smell like heaven. Honestly, the neighbours might come knocking.

Ingredients

For the stroganoff:

• 300g beef tail fillet
• 25g butter
• 1 banana shallot, peeled and sliced
• 1 clove garlic, peeled and crushed
• 100g button chestnut mushrooms
• 1 tsp Dijon mustard
• 1 tsp sweet smoked paprika
• 120g beef stock
• 100g sour cream
• 50g double cream
• 40g brandy (something halfway decent, not the dusty bottle from 1992)

To finish:

• 100g cornichons, sliced
• 10g parsley, shredded
• Salt and black pepper

For the straw potatoes:

• 1 large Maris Piper potato
• 500g sunflower oil (or whatever frying oil you use)
• Sea salt

How to Make It

Prep the beef with love:

Slice the beef into 2cm strips and coat them in the sweet smoked paprika. Don’t rush this part — a little care now = melt-in-your-mouth later.

Sear for flavour:

Melt the butter in a sauté pan over medium-high heat. Add the beef in batches (don’t crowd the pan!), sear on both sides, then set it aside. Keep that buttery goodness in the pan.

Build the base:

Toss in your shallot and garlic. Let them sizzle for a couple of minutes, just until the shallot softens and starts to smell ridiculous.

Mushrooms and magic:

Add your mushrooms and cook until they’ve softened. Then pour in the brandy. Let it bubble and reduce — about a minute. Don’t lean in too close unless you fancy a facial.

Creamy stroganoff sauce time:

Add the beef stock, sour cream, and double cream. Bring to a low boil and simmer gently until it thickens into a proper sauce. Stir in your mustard, taste it, and season like you mean it.

Bring it together:

Return the beef to the pan and stir for a final minute. You want it just cooked — still pink inside, tender and lovely. Stir through parsley just before serving.

Make the straw potatoes:

Julienne the potato (as thin as you can). Rinse in cold water, pat dry, and fry in hot oil (140°C) until golden and crispy. Drain, salt, and try not to eat them all before plating.

Common Mistakes and How to Dodge Them

Why’s my beef tough?
You probably overcooked it. This isn’t stew — the beef only needs a minute or two at the end.

My sauce split. What happened?
High heat and sour cream don’t mix well. Remove from heat before stirring in the dairy.

Too much paprika?
It can get a bit dominant. Taste and adjust — don’t just dump a heaped spoon in like I did that one time. Oof.

My potatoes are floppy.
You need them dry before frying. Moisture = soggy fries. Use paper towels, not just a quick shake.

Storage and Reheating

Fridge:
Store leftovers in a sealed container for up to 4 days.

Freezer:
Stroganoff freezes well — minus the potatoes. Let it cool completely and freeze in portions for up to 3 months.

Reheating:

• Stovetop: Gently warm over low heat. Add a splash of stock or cream to loosen.
• Microwave: Low power, short bursts, stir in between.
• Oven: Covered, 150°C for about 20 minutes. Not ideal, but works in a pinch.

Frequently Asked Questions

Can I use another cut of beef?
Totally. Sirloin or tenderloin work well — just keep it lean and slice it thin.

What’s the point of the cornichons?
They add sharpness and crunch that cut through the creaminess. Don’t skip ‘em — they’re the surprise hero.

Can I make it alcohol-free?
Yes, use more stock instead of brandy. You’ll miss a bit of depth, but it’ll still taste fab.

Can I double the recipe?
Yup! Just brown the beef in batches so it doesn’t steam.

Nutrition Facts (Per Serving)

• Calories: 400
• Protein: 25g
• Fat: 25g
• Carbs: 10g
• Fibre: 1g
• Sugars: 2g
• Sodium: 400mg

Try More James Martin Recipes:

• James Martin KFC Fried Chicken
• James Martin Pulled Pork Recipe
• James Martin Massaman Curry