Meat Dartmoor
Beef Stroganoff
from Rose Mortimore
of Widecombe Bred and Fed
Moor meat on your plate

450g (1 lb) Stewing Beef
50g butter
2 small onions, peeled and finely chopped
100g (4 oz) sliced mushrooms
salt, black pepper, nutmeg
½ tsp basil
150 ml (¼ pt) beef stock
150 ml (¼ pt) sour cream
2 Tb finely chopped parsley or chives


  1. Cut meat into thin strips
  2. Heat the butter in pan, add onions and sauté until transparent
  3. Add meat and brown over fairly high heat.
  4. Reduce heat and add the mushrooms, salt, pepper, pinch of nutmeg, basil and stock.
  5. Bring to the boil and simmer for about 1½ hours
  6. Add the cream, check seasoning and reheat but do not allow to boil at this stage
  7. Sprinkle with parsley or chives prior to serving

    It is traditional to serve this with noodles and a green vegetable, rice also goes well with this dish.


For more recipes and a list of suppliers of quality Dartmoor meat