The Woodee Beef Stroganoff

To celebrate National Butchers Week a couple of weeks ago, Louise showed the Woodee Life group how to cook a super tasty beef stroganoff on your fire pit using locally sourced beef from your local butchers. This recipe is super simple and even uses packet rice as a great hack!


  • 200g fillet steak, thinly sliced

  • 150g button mushrooms - sliced

  • 1 small red onion - sliced

  • 1 clove garlic - grated

  • 1 tbsn whole grain mustard

  • Local whiskey, or your favourite - we used Jameson’s

  • Creme fraiche

  • Fresh thyme - finely chopped

  • Beef stock

  • Rapeseed oil

  • Butter

  • Salt and pepper

  • Basmati rich pouch

Let’s Cook

Heat the cooking tray over the hot fire pit, when hot add a dash of oil and a good nut of butter; when foaming add the sliced onions and toss well in the oil and allow them to soften a little before adding the garlic and mushrooms.

Meanwhile, empty the rice from the pouch on the outside edge of the cooking tray to heat through. Add a little beef stock to create some steam and help it cook.

Continue to cook the onion and mushrooms and add a little beef stock to create some steam which will help with the cooking process. Pull to the outside of the cooking tray and stir through the mustard and thyme.

Add a little more oil and butter to the centre of the tray when hot add the fillet steak turning as it cooks, splash over a good glue of whiskey and light with a match (this will quickly burn the alcohol off) bring the onion and mushroom’s into the centre and mix together with the beef. Finally add a little beef stock and creme fraiche to create a delicious sauce, season with salt and pepper.

Serve with basmati rice. Garnish with chopped parsley. Enjoy!

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