Beef Stroganoff

This one’s an improvised Strog recipe we cooked up on Tuesday night.


  • 1kg Beef, cut into strips
  • 3 very heaped tablespoons plain flour
  • 1 teaspoon(?) paprika
  • 200 grams mushrooms, sliced
  • 3 medium onions, diced
  • 2-3 cloves garlic, chopped into fine pieces
  • 300 ml sour cream
  • 1 can (400ml? I forget how big these are) tomato purée
  • 1 litre beef stock (mostly used because I needed to use it up, I normally cook with stock cubes)
  • Wine
  • Wide egg noodles (tagliatelle)
  • Oil and butter for frying


  1. In a bowl, mix the flour and paprika, then use this to coat the beef strips.
  2. In a generous amount of olive oil and/or butter, cook the mushrooms and onions until soft and golden. Add the garlic.
  3. Add the beef strips and cook until sealed.
  4. Add the stock and bring to the boil, stirring. The litre I used proved to be a bit excessive and I spent some time reducing it.
  5. Add the tomato purée. Allow to simmer. We added just a little cinnamon at this point but I don’t think it really had any impact on the overall flavour.
  6. Add the sour cream and stir in thoroughly. If necessary, use corn flour to thicken the gravy.
  7. Serve with tagliatelle noodles!

Serves 8-ish


It seemed at first that the amount of mushroom and onion I used was going to be too much, but based on all of the other quantities used I think the dish turned out quite well. It might have been able to support up to another half kilo of meat. Finding sour cream in less than a 300ml tub was difficult and it seemed the tomato/sour cream ratio worked out quite nicely here too so I wouldn’t really think that reducing the mushroom and onion amounts would be necessary.

I’d normally use red wine in a strog but we were out of it, so I substituted white instead. Seemed to have worked ok.

Using less stock or using stock from cubes instead of from a carton would probably work better too. It’s a nice rich flavour though 😀


This past weekend I’ve been at Manifest, the Melbourne anime convention. At one of the stalls selling art supplies I had a chance to do some scribbling and try out some Copic markers.


At some point in my art history I’m sure I would have snapped up a set but now that I’m enjoying using watercolours it seems superfluous to invest in the Copics. Still, I had some good fun trying them out.

Garlic Chicken

This recipe originally comes from here but since it’s so simple I just wing it these days. Here’s an approximate transcription of the version I cooked up last Sunday.


1kg chicken breast fillets

Lotsa breadcrumbs. I crumbed 8 slices of bread this time, though that’s more than I usually do.

I like to toast my bread before crumbing it. To get them sufficiently dried out, I stick two pieces into each slot of the toaster and toast them on the minimum setting. Then I flip them inside out so the dry crusty sides face each other and toast them again.

Grated parmesan cheese. 1/2 cup to 1 cup. I eyeballed the amount I wanted out of the shaker.

Herbs. I like using thyme and oregano.

GARLIC. Lots of chopped garlic. I probably chopped up the equivalent of a small bushel worth of garlic.

Olive oil. 1/2 cup to 1 cup.


In a separate bowl, combine the garlic and oil. I usually add a bit of salt to the oil if I remember. Zap these in the microwave for about 30 seconds.

Prepare the crumbing by mixing together the breadcrumbs, herbs and parmesan. Add pepper to taste.

Dip each chicken fillet into the garlic/oil mixture then cover with the breadcrumbs.

Lay pieces in a baking tray.

If you are as generous with the crumbing as I am, you’ll probably have lots of crumbs left over. Layer these over the chicken and drizzle remaining/additional oil over the top.

Cook in oven at 200°C for 30-40 minutes

Serves 6. Works great served with mash potatoes!

I totally forgot to take photos throughout the cooking and preparation. Here’s the pieces that remained after we’d extracted dinner and lunch serves 🙂