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Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


Traditional Scottish Meat Recipe and Meal Ideas
Scotland Food and Drink Ideas
Traditional Scottish Whisky Stroganoff Recipe

This is a recipe for a traditional Scottish whisky stroganoff. This classic beef dish is enhanced by the careful use of full flavoured scotch whisky.

Whiskey Stroganoff

Ingredients:
1˝ lb beef fillet, preferably cut from the tail end
2˝oz unsalted butter
1˝ tbsp paprika
1 large onion, very thinly sliced
350g/10oz button mushrooms, thinly sliced
300ml/8fl oz soured cream
2 tsp lemon juice
small handful of parsley leaves, finely chopped
Seasoning (salt &freshly ground black pepper)
2 tablespoons whisky


Method:
Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide. Melt the butter in a large frying pan, add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned.Add the mushrooms and fry gently for three minutes. Transfer the mixture to a plate and keep warm.

Using the same pan you cooked the onion mixture in, heat one and a half tablespoons of sunflower oil until very hot. Add half the fillet steak (cut into strips) and fry quickly, seasoning and turning it as you do so, for one to one and a half minutes. Transfer to a plate and repeat with the rest of the oil and steak. Return the onion mixture to the pan and pour in the soured cream and whisky. Bring to the boil and simmer for a minute or so, until thickened. Return the steak to the pan and heat very gently for one minute - the beef should not be cooked any further. Stir in the lemon juice and parsley and serve with plain boiled rice or noodles.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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