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Recipe: Beef Stroganoff

This is, and always has been, one of my favourite Winter dishes. The only issue is whether it should be served with rice or pasta – our house is divided. (Serves 4).


  • 500g grass fed rump steak, cut in to strips
  • 2tbsps plain flour
  • 50g butter
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 250g small Swiss brown mushrooms, sliced
  • 1/4 cup Brandy (optional)
  • 1 cup beef stock
  • 1.5 tbsps tomato paste
  • 3/4 cup sour cream
  • Chopped parsley


  • Dust the beef strips in flour and shake off the excess.


    Involve the kids by getting them to dust the beef strips in flour

  • Melt half the butter in a large frying pan and cook the meat in small batches for 1 – 2 minutes. Remove.
  • Add the remaining butter to the pan and cook the onion and garlic over medium heat for 2 – 3 minutes. Add the mushrooms and cook for 2 – 3 minutes.
  • If using, add the Brandy and cook until almost evaporated.
  • Stir in the beef stock and tomato paste. Cook for 5 minutes to reduce the liquid slightly. Return the beef to the pan (with juices) and stir in the sour cream.
  • Simmer for 1 minute or until the sauce thickens slightly. Season with salf and pepper.
  • Garnish with parsley and serve with rice or (fettucine) pasta.


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