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 😀

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