Beef Stroganoff

This has always been a favourite of mine, but I’ve always struggled to get it to taste just right. Finally think I’ve figured it out. Try it and see what you think.

Time: 1 hour  Portions: 4


600g Beef strips or blocks
1 Onion (finely chopped)
1 Pkt mushrooms
1/2 Cup brandy
1/2 Cup sour cream
2 tbls Cornstarch
2 Cups beef stock
1.5 tsp Mustard
Worcestershire sauce
Soya sauce
3 tbls Butter (or olive oil for the healthy)
1 Clove garlic (chopped)
Salt, pepper, paprika, thyme


Spice your beef to taste. On high heat, brown your meat in a bit of butter. You might need to do this in 2 batches so that they brown properly. Remove and set aside. In the same pan, fry the onion and garlic for about 3min, then add your mushrooms. Add worcestershire sauce, soya, black pepper, salt and paprika. Once the mixture has a nice brown colour, add the brandy and 1+3/4 cups of beef stock. Stir well. Allow to boil and reduce the liquid by 1/2 – 2/3. Turn down to medium low. In a separate cup, mix the remaining beef stock with the cornstarch. Add it to the pan and stir well. Add the mustard, sour cream and meat and stir again. Allow to simmer and thicken for about 5-8min.

Serve with Chinese noodles or rice.


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