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Tenderloin Trimmings Stroganoff

This Russian winter-warmer dish makes an affordable and delicious dinner with a real kick of beefy flavor. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, lunch, main
Cuisine: American
Servings: 2
Calories: 360kcal
Author: Charlie


  • Stovetop (electric or gas)
  • Iron skillet
  • Saucepan
  • Knife


  • 300 g Beef Trimmings
  • 400 g White rice
  • 1 tbsp Hot English mustard
  • 100 g Crème fraîche
  • 1 White onion diced
  • 2 cloves of garlic
  • Salt to taste
  • Ground pepper to taste
  • 200 g Button mushrooms
  • 1 tbsp of cornstarch
  • Olive oil
  • Butter
  • 100 ml beef stock
  • Smoked paprika to garnish
  • Parsley to garnish


Step 1: Soaking And Cooking The Rice

  • Soak the rice until the water clears to remove excess starch.
  • Add 10g of salt and then the rice.
  • Bring 625ml water to boil in a saucepan.

Step 2: Frying Off The Vegetables And Trimming

  • Finely dice the onion and garlic and chop the mushrooms.
  • Put a dash of olive oil in the skillet on high heat and add the onion and mushrooms with a pinch of salt. In 6-8 minutes the onions should be translucent with the mushrooms reduced to half their size. 
  • Turn the heat on low, add a knob of butter, garlic and fry for roughly 1-2 minutes. 
  • Tip the veg out of the frying pan onto a plate. 
  • Turn the heat up on the skillet and add the beef trimmings with a little more oil.
  • Sear off the trimmings for 5 minutes or until cooked through, then add back in the vegetables and turn heat to low.

Step 3: Building The Sauce and Garnish

  • Add the stock and mustard and let reduce a little which should take 1-2 minutes. Add the cornstarch if too thin mixed with a little water. 
  • Add the crème fraîche and slowly cook until the desired creamy texture.
  • Season to taste and take off the heat.
  • Add chopped parsley and paprika.

Step 4: Serving The Dish

  • Check the rice is cooked and drain any excess water.
  • Plate up the rice, add the stroganoff sauce with the beef trimmings and enjoy!