Mom’s amazing Beef Stroganoff

imageMy mom has a kick-ass beef stroganoff recipe, ideal not just for cold periods, but also for comfort food.  What’s great about it, is that it is so simple to make, and people rave about it, thinking one has done so much work making it….
And this is the case if one has a multi-purpose kitchen aid to do the cutting.  If you don’t, it just means a great deal of cutting vs. using a machine.

So what do you require….


  • 750g fillet (this is ideal, however if this is too pricey, get good cuts of “soft” meat) – cut in chunks
  • 1 onion (cut in thin strips by the multi-processor)
  • 120g mushrooms (I always add double, since I love mushrooms) – cut in thin strips by the multi-processor
  • 120g butter
  • 15g cake flour
  • 250ml sour cream
  • 125ml vegetable OR chicken OR beef stock
  • 1 TSBP tomatoe puree
  • 1/2 tsp mustard (hot type)
  • 1-2 tbsp brandy (or not, if you don’t enjoy the taste profile)

How to make?

  1. [On your stove be it gas or electric, use a medium to high heat] Use a casserole pot or large pot.  Fry the onion and mushrooms in 1/2 of the butter until the onions are transparent and the mushrooms cooked.  Remove them from the pot and place into a container/bowl.
  2. [Now at high heat] Add some of the meat to the pot.  Just enough that the meat has spaces between each other.  If you simply put all the meat in, the meat doesn’t sear, the juices from the meat run out and it starts cooking in its juices and dries out!!!  Allow it to brown a minute or two.  Turn it around to the other side.  Allow it to brown.  Remove now from the pot and do the process over with the remaining meat….continue the process until complete.  This might take 4-6 batches.  Note the meat is not cooked!  It is just seared/ browned on its sides.  This is to keep the juice/moisture in the meat, as well to add color to the meat, and flavor via the “caramelization” process.
  3. In the pot, add the remaining butter, as well as the flour, stir it and cook it for a minute.
  4. Now add all the liquid, that being the remaining stock, as well as the sour cream, and the tomato puree and mustard.  Mix well.
  5. Add  now the onions, mushrooms and meat.
  6. Allow it to simmer on a low heat until it is cooked, which should be approximately 15minutes.
  7. Season (i.e. use salt & pepper) to taste.
  8. At the end of the process, add the brandy.
  9. Serve with rice or whatever carbohydrate or vegetables you wish to use.
    YUMMY!!!! Happy eating.And lastly, thanks Mom for a rocking recipe!!!

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