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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 1 - Beef stroganoff

MasterChef Australia on TV ONE and TVNZ OnDemand

Sarah Todd

Beef Stroganoff


600g fillet beef tail end, sliced 5cm x1cm thick

10g sweet paprika

vegetable oil

100g shallots, finely chopped

50ml brandy

25ml wine vinegar

200ml veal stock

100g button mushrooms, sliced

200ml double cream

30g butter

 Onion, finely chopped

 Carrot, roughly chopped

zucchini, roughly chopped

 Bouquet Garni


250ml chicken stock

gherkins, finely chopped for garnish

beetroot, cooked and finely chopped for garnish

sour cream, for garnish

parsley, roughly chopped, for garnish


  1. Sprinkle beef slices with sweet paprika and salt. Add 1 tablespoon vegetable oil to a saucepan and place over medium heat. Add the meat and cook until browned. It may be necessary to do this in batches. Remove meat from saucepan and set aside.
  2. Return the saucepan to the heat, add shallots and cook until translucent, about 2-3 minutes. Add brandy and white wine and reduce until xx, about xx minutes. Add the veal stock and cook until reduced. Add cream and continue to cook until reduced. Remove from heat and strain into a clean saucepan. Add the sliced mushrooms and reserved browned meat. Return to a medium heat and continue cooking over medium heat until meat is tender.
  3. Meanwhile to make the rice pilaf, add 1tablespoon vegetable oil to a saucepan set over medium heat. Add the onion and carrots and cook until translucent. Add rice and cook, stirring for 1 minute, add bouquet garni and chicken stock, cover and place in the oven at 180 degrees until ready approximately 12 minutes.
  4. Serve garnished with gherkins, beetroot, sour cream and parsley.