Beef Stroganoff

It’s more than a little bit retro, but I love this dish.  Since it is my take on this classic hailing from 19th Russia, I cannot claim that it is authentic or traditional.  I can promise that it will taste wonderful.  According to that font of all information, Wikipedia, the traditional side is actually crispy matchstick potatoes, not the pasta or rice that we see more frequently these days.  I may have to try it with them next time.  Since I loathe having a meal with no vegetables, I tend to have a green vegetable as a side.  As pictured here, the much maligned Brussels sprouts are a favourite choice of mine.


500 gm rump steak

1 medium onion

1 clove garlic, crushed

2 tsp hot paprika – steer clear of Spanish paprika for this as it doesn’t impart the flavour you are after

1 tsp cayenne pepper

2 tblsp plain flour

150 gm mushrooms

1 tblsp lemon juice

2 tblsp red wine

2 tblsp tomato paste

300 ml lite sour cream

olive oil

pasta and parsley to serve



There is very little preparation for this dish, just a bit of chopping, so I like to be cheffy about it and get it out of the way first – mise en place!  Thinly slice the rump, much as you might for a stir fry.  Cut the onion in half and finely slice so that you have little moons.  Slice your mushrooms about 3mm thick – if they are too thin they will get lost in the sauce.

Put the strips of meat into a freezer bag with the flour and spices.   Tie the bag and shake vigorously until meat is evenly coated.

Saute the onion and garlic in a little oil over a medium high heat.  Before the onion browns start adding the meat in batches to brown.  Remove each bath as its done – be careful not to overdo the browning as you will be cooking the meat further and don’t want it to become tough .  Add mushrooms and cook until soft.

Add all the lemon juice, red wine and sour cream and simmer for a couple of minutes on a low heat.

Return meat and cook for a further minute.  It truly will not need any longer than this.

Serve with hot buttered pasta.  I make my own parsley and black pepper fettuccine and roll it really thin so that it is light and the meal as a whole does not become too heavy.   Store bought fettuccine is of course fine, you may want to mix chopped parsley through it with the butter.

Wash it all down with a gutsy red.

Serves 4

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  • Yum, yum, yum, yum, yum…I love Stroggy. My recipe is very similar Joey, but you surpass me on the pasta front. Thank you xx

    • You must try making the pasta Bec – it’s so easy. 100gm of “00” flour and 1 egg is all you need for the dough. I put chopped parsley and cracked pepper in between two layers as I was rolling it out. Delicious!

  • I am making this to have tomorrow night when we get back from the footy. Must say I was plesantly surprised to read “return the meat for 1 minute” as I was expecting a few hours of slow cooking (then had to re-read the ingredients to check the cut of meat) so now this is even better!!!

    Thanks cheffy Jo!

    • It’s quick & easy which makes it hard to beat. I’ve tried slow cooked stroganoff but I don’t like it as much. An excellent post footy meal – I’ll be at your game too, to see my nephew play Auskick on the MCG for the first time!

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