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.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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