Beef Stroganoff

20 Oct 2014

In my quest for cooking more beef at home, I decided to try this classic beef stroganoff. Mushrooms is one of my favourite vegetables and I haven't gotten to use a lot of it this year. My favourite are the big portobello mushrooms from our local market. I didn't use those in this recipe but you could definitely substitute them for the little white button mushrooms if you like! It would definitely add more flavour and give the sauce a more beautiful grey colour.

I went down to our local supermarket looking for some packaged pasta but saw a box of beautiful fresh fettuccine. One of my new ideas is to make my own pasta. I've seen it done before but never had the courage to try myself! I suppose I need to invest in a pasta maker first. If anyone has any tips on how to make pasta please let me know in the comments below. May as well find out all the tips and tricks before I start in order to avoid any kitchen disasters!


I've only cooked this recipe a couple of times. Each time I cook it I tend to find new things to add or swap some of the vegetables out for something different. If canned chopped tomatoes isn't your thing then you could also try tomato paste just to give it a bit of tomato flavour but without the tomatoes in the meal. You could also marinate the beef before hand with whatever herbs and spices you like! Garlic salt is often a good addition to beef and I always add some chives when I'm making Stroganoff.

Hope you all have a great week!


Beef Stroganoff


250g of pasta (I use fettuccine but you could use just about any shape!)
750g of rump steak, sliced
300g of mushrooms
2 tbsp of crushed garlic
1 tbsp of paprika
200ml of sour cream
1 onion, diced
1 tbsp of olive oil
Knob of butter
1/2 cup of beef stock
400ml of chopped canned tomatoes
2 tsp of dried chives


Bring a pot of water to the boil.

In the mean time, slice and wash mushrooms. Set aside. Finely dice onion and set aside with the mushrooms.

Cook pasta until el dente, set aside. Meanwhile, add butter to a pan and add onions and mushrooms. Saute until onions are translucent. Take off the heat and set aside.

Add the last tbsp of olive oil to the pain and wait until sizzling. Add beef, paprika and garlic and stir to combine. Cook for about 5-7 minutes or to your liking.

Add canned tomatoes and beef stock to the beef. Stir to combine and cook until bubbling. Add mushrooms, chives onions and sour cream. Stir to combine.

Simmer until sauce begins to reduce, about 5-10 minutes. Lay pasta on the plate followed by beef and sauce. Sprinkle with cracked pepper and garnish with parsley on top.

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