Beef Stroganoff

Beef Stroganoff

Serves 4


  • 450 g Scotch Beef PGI rump steak, trimmed of excess fat, thinly sliced

  • 1 tbsp olive oil

  • 20 g unsalted butter

  • 1 clove garlic crushed

  • 200 g button mushrooms, sliced

  • 200 ml soured cream

  • 1 tbsp Dijon mustard

  • Salt and pepper

  • A little beef stock made from good quality stock cube

  • 1 tbsp parsley, roughly chopped

  • Egg pasta or rice to serve

Cooking Method

  1. Cook the pasta or rice as per pack instructions.
  2. Meanwhile fry the steak strips in a hot pan with the oil and butter for a minute or two to brown it. With a slotted spoon transfer the browned meat to a plate while you continue.
  3. Tip the mushrooms and garlic into the hot pan and stir fry until they are brown and any mushroom juices are reabsorbed, 3 or 4 minutes.
  4. Add the soured cream and mustard and about 100 ml beef stock and season to taste. Return the steak to the mushrooms and reheat, stirring. If the sauce is very thick add a little extra hot beef stock.
  5. Sprinkle on the parsley and carefully fold it into the mixture.

Serving suggestions

Serve over pasta or rice.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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