Beef Stroganoff with Rodda’s clotted cream

This Saturday, 28th September at 4:15pm, Executive Chef, Neil Haydock, will be demonstrating how to make beef stroganoff with Rodda’s clotted cream at Cornwall Food and Drink Festival in Truro. Head down to see Neil, alongside other chef’s, demonstrate some of their favourite recipes.


Serves 4


500g trimmed beef fillet
100ml vegetable oil
2 teaspoons sweet paprika
1 medium onion
1 clove of garlic
100g unsalted butter
50ml brandy (you could use white wine or madeira as an alternative)
200ml Roddas clotted cream
1 lemon
150g shimenji mushrooms
1 bunch chives
50g gherkins


Prepare you shimenji mushrooms by cutting the stalk 2 cm down from the caps.

Cut your beef into 1cm thick steaks cutting across the grain and then into batons

Peel and finely dice your onion

Peel and finely crush the garlic.

Finely chop the chives and cut the gherkins into batons

Heat a large frying pan and add 30g of butter, when sizzling add the mushrooms, lightly season them with salt and toss them and keep on a high heat for 30 seconds before taking off and draining.

Wipe the pan and re-heat the frying pan, add the oil followed by the beef, season with salt and then turn each piece of meat until caramelised on all sides but still rare.

Remove the meat to a colander and wipe the pan once again.

Heat the pan to a medium hot and add the remaining butter followed by the onion and garlic.

Sweat this mix down until fully softened but without any colour.

This should take around 5 minutes; add the paprika and cook for a further minutes before turning up the heat and adding the brandy which should then flame.

Once the flames have gone out add the clotted cream and a good squeeze of lemon juice.

Put the beef back into the sauce along with the chives and check for seasoning

Serve over tagliatelle or steamed rice with the mushrooms and gherkins over the top for garnish.

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