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Quick Beef Strogannoff


  • 2 red peppers

  • 4 tbsp olive oil

  • 3 sprigs thyme

  • 1 bay leaf

  • 2 cloves garlic, finely chopped

  • coarse sea salt and freshly ground black pepper

  • 400g / 14oz sirloin steak, trimmed and cut into strips

  • 1 tsp paprika

  • 200ml / 7 fl oz white wine

  • ½ tsp sugar

  • 2 tsp tomato puree

  • 40g / 1.5oz gherkins, cut into julienne

  • 20g / ¾ oz capers

  • 250ml / 9 oz double cream

  • To garnish

  • Paprika

  • 4 sprigs chervil

  • rice, to serve


  • 1.

    Cut the peppers in half horizontally, leaving the stalks intact. Remove the pith and seeds. Set aside.

  • 2.

    Heat half of the olive oil in a wok until it is very hot and add the thyme, bay leaf, sugar and garlic. Season with salt and pepper and cook for approximately 3 minutes then add the peppers to sear.

  • 3.

    Add a touch of water to create steam in the wok then put it in the oven (at 180oC / 350oF) to continue to cook.

  • 4.

    Season the steak strips and sprinkle with paprika . Then in a separate pan fry the steak for 3-4 minutes, until cooked but still pink in the centre.

  • 5.

    Remove the steak strips from the pan and keep warm.

  • 6.

    In the same pan, add the white wine, tomato puree, julienned gherkins and capers.

  • 7.

    Bring up to the boil, then turn down to a simmer. Stir in the cream.

  • 8.

    Season to taste, add the steak and gently reheat.

  • 9.

    Fill the peppers with the stroganoff mixture, garnish with paprika and chervil sprigs and serve at once with rice.

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