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 

INGREDIENTS:

• 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.

METHOD:

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.

ENJOY!