Bia's Kitchen Show Recipe Column: Beef Stroganoff

amanda03874
7 days ago
2 min read

Updated: 6 days ago

This new monthly column is dedicated to national foodie and presenter of Bia's Kitchen Show, Bianca Rodrigues-Perry.

A Brazilian-born talented self-taught chef now from Leamington Spa, Bianca is a familiar - and friendly - face to huge audiences on YouTube, Spotify, Instagram and Facebook with her unique brand of cooking show.

Through the show, she proudly sets out to empower the independent food and drink industry, showcasing some of the area’s brilliant local chefs, nutritionists, and food and drink artisans who share some of their own recipes and top cooking tips, alongside her own.

The project is also rooted in her own journey of overcoming personal mental health challenges through a passion for cooking.

And that's not all. All the recipes featured in our column - as well as MANY more - also form the first in a series of books, ‘Bia’s Kitchen Show: The Cook Book – The Culinary Journey of Gratitude,’ available to buy from Amazon or Bia’s Kitchen Show website HERE. So if this gives you an appetite for more and you just can't wait, you can get your fill by ordering now!

In this latest recipe, Bia introduces her version of Beef Stroganoff.

Bia’s Beef Stroganoff

(Serves 6-7)

INGREDIENTS

500g Beef skirt

250g Mixed mushrooms

1 Tbsp dry coriander powder

1 Tbsp paprika

1 Tsp black pepper

1 Large glass of red wine

4 cloves of crashed garlic

2 Tbsp olive oil

4 Tbsp Worcestershire sauce

1 Tbsp pink salt

350g double cream

600g chopped tomatoes

1 Tbsp sugar

1 Tsp mustard

1 Large chopped onion

2 Handfuls of fresh parsley

HOW TO MAKE

Cut the beef into small slices, add olive oil, garlic, dry coriander, Worcestershire sauce, salt, black pepper (optional.)

Mix and cover to marinate overnight in the fridge for 2 hours before cooking.

In a pan add the steak that has been marinated, no need for oil. Grill until it is cooked. Separate the beef and put aside.

In the same pan you used to grill the beef, add chopped onions and mushrooms.

Cook until it is soft and tender. Add the beef, add the wine and mix, add smoked paprika, sugar, the glass of wine, chopped tomatoes and mustard, bring to boil.

Cook for 5 minutes and add double cream and cook until it is creamy. Before serving add the chopped parsley and for an extra kick, sprinkle some chilli flakes.

Serve with rice or pasta.

[Items in this article may have been gifted to Chatting Food. No financial payment has been made to feature in this article, and entries to the feature are made independently by members of the Editorial Team. This page contains affiliate links and we may receive a small commission for purchases]

Amanda is a journalist of 30 years and now runs an award-winning PR agency based in Warwickshire. When she's not writing about her own clients she loves to help spotlight the great work of other pubs, restaurants and hotels around the country.

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