isithalal.food · Recipes

Halal beef stroganoff

A quick stroganoff of Halal fillet steak, onion, garlic and mushrooms in a crème fraîche, English mustard and Halal beef stock sauce, ready in under an hour.

Russian · Main · Easy · 4 portions · 45 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

Print Back to recipe

Why Halal checks matter here

Stroganoff is made with beef steak that is Halal only from Halal slaughter, a beef stock, and mustard, which can be made with wine.

Halal-critical ingredients

• Fillet steak: Steak is Halal when the animal was slaughtered to Islamic rules, and ordinary retail beef carries no proof of how it was slaughtered. Buy the steak from a Halal butcher or in a certified pack. See Steak and Beef.
• Beef stock: UK beef stock cubes such as OXO and Knorr contain beef fat that is not certified Halal. Use a Halal-certified beef stock or a vegan vegetable stock. See Stock cubes.
• Mustard: Plain mustards are seeds, vinegar and spices, but Dijon and wholegrain mustards can be made with white wine. Check the label for wine. See Mustard.

Ingredients

Stroganoff

• 1 tbsp olive oil
• 1 onion, sliced
• 1 garlic clove
• 1 tbsp butter
• 250 g mushrooms, sliced
• 1 tbsp plain flour
• 500 g Halal fillet steak, sliced
• 150 g crème fraîche
• 1 tsp English mustard, without wine on the label
• 100 ml Halal beef stock or vegetable stock
• ½ small pack parsley, chopped

Method

1. Soften the onion. Heat the oil in a non-stick frying pan and cook the onion on a medium heat until completely softened, around 15 minutes, adding a splash of water if it starts to stick.
2. Cook the mushrooms. Crush in the garlic and cook for 2 to 3 minutes more, then add the butter. Once it foams a little, add the mushrooms and cook for around 5 minutes until completely softened. Season and tip onto a plate.
3. Fry the steak. Tip the flour into a bowl with a big pinch of salt and pepper and toss the Halal steak in it. Fry the steak in the pan for 3 to 4 minutes until well coloured, adding a little oil if the pan looks dry.
4. Make the sauce. Return the onions and mushrooms to the pan. Whisk the crème fraîche, mustard and stock together, stir into the pan and cook over a medium heat for around 5 minutes.
5. Serve. Scatter with parsley and serve with pappardelle or rice.

Allergens

gluten (flour), milk (butter, crème fraîche), mustard

How this recipe was researched

Method from BBC Good Food's 'Beef stroganoff' by Elena Silcock (serves 4: 1 sliced onion softened in 1 tbsp olive oil about 15 minutes; 1 garlic clove for 2 to 3 minutes; 1 tbsp butter, then 250 g sliced mushrooms about 5 minutes and set aside; 500 g sliced fillet steak tossed in 1 tbsp seasoned flour and fried 3 to 4 minutes; 150 g crème fraîche, 1 tsp English mustard and 100 ml beef stock whisked and stirred in with the onions and mushrooms; cooked about 5 minutes; parsley; served with pappardelle or rice). The source has no alcohol; we specified Halal steak and a Halal or vegetable stock, and marked the mustard as a label check. Timings follow the published technique rather than a kitchen test.

Photograph of beef stroganoff by jeffreyw (CC BY 2.0), not the finished dish from this recipe.