Beef Stroganoff

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This is a dish I think I make well, it may not be authentic, but I like it anyway;-)

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Ingredients [?]

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  • add   salt & freshly ground black pepper
  • add   2 cloves garlic
  • add   1 teaspoon paprika
  • add   2 teaspoons Dijon mustard
  • add   500 g steak, sliced into thin strips across the grain (sirloin, filet or rump)
  • add   1/4 cup beef stock
  • add   200 ml sour cream
  • add   6 tablespoons tomato paste
  • add   1 onion
  • add   250 g mushrooms
  • add   2 dill pickles, finely chopped (optional)
  • add   3 tablespoons butter
  • add   4 teaspoons flour
  • add   1/4 cup red wine


  1. Heat one tablespoon butter in a large frying pan and cook onion, mushrooms and garlic until softened-about 10 minutes.
  2. Remove from the pan.
  3. Toss the steak strips in flour which has been well seasoned with salt and pepper-I love heaps of pepper in this.
  4. Add the remaining 2 tablespoons butter, heat and add the beef strips cooking quickly-about 2-3 minutes, until browned, but still a little pink inside.
  5. Remove the meat and deglaze the pan with the wine, stock and tomato paste.
  6. Add the paprika, mustard and pickles (these add a nice tart crunch to the sauce), then the sour cream. Mix well, add the mushrooms and meat back to the sauce, heat gently for a couple of minutes stirring all the time.
  7. Good served over rice, buttered noodles or mash.