Fillet of Beef Stroganoff


Ingredients (10 portions)

Amount Measure Name
1.2 kg1.2kgBeef fillet
15 g15gKnorr Professional Garlic Puree 750g 
60 g60gBanana shallots
300 ml300mlWine, white
125 g125gFlora Original 1kg
200 ml200mlMeadowland Double – the benefits of double cream without the disadvantages 
20 ml20mlLemon juice
5 g5gParsley

Our products used in this recipe


Advanced preparation
Trim the fillet of any excess gristle and fat, cut in thin strips 1x5cm (½x2inches). Chop the shallot
finely. Warm the serving plates.

1. Flavour the beef by mixing in the garlic paste
2. Heat the buttery over a high heat and when the the water content has evaporated add the beef and
allow to cook rapidly for a few seconds. Remove the beef from the pan and keep hot. The beef should
be brown but underdone.
3. Re heat the pan and remaining buttery, add the shallots, cover and cook until tender, drain off any
fat residue, add the white wine and reduce to one third. Add the cream and reduce by a quarter or until
a creamy sauce consistency is achieved.
4. Add the lemon juice and beef strips, do not reboil.
5. Serve centre of plate with a sprinkling of parsley.

Service Hint
Serve with KNORR Long Grain Rice. If the sauce needs additional seasoning consider adding a little
KNORR Bouillon Paste or Granules.

Handy Hint.
A small amount of demi glace can be added at stage 4. Beef rump or other similar meat cuts can make
an economical substitute. Mushrooms are an ideal vegetarian substitute.

Healthy Hint.
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced

Reference Intakes for Adults

Each Serving of Fillet of Beef Stroganoff contains

Reference Intakes for Adults

of an adults guideline daily amount

recipe number: 1-EN-138977 recipe code: R0036154
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr