RECIPE OF THE MONTH | November 2023

Penllyn Estate Beef Stroganoff

Serves: 4  |  Preparation: 5 minutes  |  Cook Time: 15 minutes


8oz Penllyn Estate Rump Steaks
3 Portobello Mushrooms (sliced)
3 Garlic Cloves (crushed)
1 Large Onion (diced)
50ml Brandy
A Bag of Maggie’s White Rice
200g Inspired Dining Red Wine Sauce
400g Potts’ Stroganoff Sauce
Forage Rapeseed Oil
Parsley (optional)
Salt and pepper



1. Cook the white rice according to the packet instructions. Set aside and keep warm. 
2. Sweat off diced onions and sauté for 5 minutes until they become translucent.
3. Add the sliced mushrooms and crushed garlic and continue to cook for another 4-5 minutes until the mushrooms are tender and any liquid released has evaporated.
4. Pour the brandy into the pan with the mushrooms and onions. Be careful, as it may flame up briefly. Allow it to cook for a minute or two until the alcohol has mostly evaporated.
5. Add the “Red Wine Sauce” and “Stroganoff Sauce” to the pan and bring to the boil for 3-minutes.
6. Heat a frying pan over medium-high heat and add a splash of rapeseed oil.
7. Once the oil is hot, add seasoned steaks and cook for about 3-4 minutes per side for medium-rare.
8. Remove the steaks from the pan and let them rest on a cutting board for a few minutes. Slice them into thin strips and set aside.
9. Put your rice in a bowl and pour over stroganoff sauce. Top with sliced steak and serve.

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OFFICE: 01446 774113


ADDRESS: Penllyn Estate, Llwynhelig, Cowbridge, Vale of Glamorgan, CF71 7FF

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