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Beef Stroganoff

Course: Main Course
Cuisine: Russian


  • 4 tbsp olive oil
  • 1 onion halved and thinly sliced
  • 250 g brown mushrooms halved
  • ½ cup plain flour
  • 700 g beef chuck; cut into thin strips
  • 1 cup homemade stock
  • 2 tbsp Worcestershire sauce
  • 2 tbsp light sour cream
  • Salt to season
  • Freshly milled black pepper I used a generous amount as stroganoff loves black pepper


  • Heat 2 tbsp of oil in a large non-stick pan over a high heat.
  • Meanwhile, mix flour, salt and pepper in a bowl and lightly coat the beef strips in the flour.
  • Sear the beef strips in two batches and keep aside.
  • Add 1 tbsp oil to the same pan, add the mushrooms cooking for 4 minutes or until tender, and set aside.
  • Add 1 tbsp oil to the same pan, add onion and cook for 3 minutes.
  • Return the beef pieces to the pan and add in stock and Worcestershire sauce; bring to boil.
  • Reduce to low heat and allow to simmer till the beef has cooked well and the sauce has thickened enough. Check in between and add more stock if necessary.
  • Add the mushrooms and season with salt and pepper.
  • Remove from heat and stir through sour cream.
  • Serve hot with steamed white rice.