This Russian classic had become amazingly popular around the world and there are many variations of the recipe. Beef Stroganoff is one of my favourite dishes and so I decided to share the way I cook it. Fun fact: it can be served with some mashed potatoes, noodles/pasta or over a bed of rice!
Recipe serves 2 adults
- 400g of Sliced Steak Meat
- Beef Stock Cube
- Pinch of Paprika
- Pinch of Ground Pepper
- Pinch of Turmeric
- Vegetable Oil
- Sliced Pepper
- Sliced Onion
- Sliced Mushrooms
- Some Diced Garlic
- 200-250ml Fresh Cream
- Chopped Pickles
- Pinch of Chopped Parsley
- 150-200g Basmati Rice
NOTE: Before I started all the cooking process, I had mixed steak strings with some of the olive oil, beef stock cube, paprika, ground pepper and turmeric.
I’ve put some oil into a heated pan and sautéed the veggies: pepper, onion, mushrooms and garlic. After they were cooked I’ve put them aside in a bowl.
Next, I’ve added strings of beef steak into the same pan and cooked them throughout.
Here you can add a splash of some red wine for extra yummy flavour if you wish. After it simmers down I normally would add some water and this gives the beef to cook a little longer without burning or sticking to the pan.
After the beef is cooked I then add all the veggies back into the frying pan, add your pickles and parsley. Stir everything a little and add most of the cream.
Let all bubble & simmer down. Add more cream if it gets too thick.
Serve the sauce over the bed of cooked rice.
TIP: If you still want a little kick – of course you’re allowed to add some lemon juice or salt. There’s a reason why I don’t write exact measurements for amount of spices to add as everyone has their own taste.