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Beef Stroganoff

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.


pepper mushrooms onions garlic

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.

beef strings & spices

Next, I’ve added strings of beef steak into the same pan and cooked them throughout.

beef strings cooked

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.

beef & veg

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.

bubbly beef stroganoff

Let all bubble & simmer down. Add more cream if it gets too thick.

beef stroganoff by egletv close-up

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.


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