Wednesday, February 18, 2009

Beef Stroganoff

Well, kinda. This recipe has adapted and evolved so much since my mum first made it 15 or so years ago. It is almost nothing like the original and it is probably so far from being traditional that I am probably lying to say it is even a stroganoff at all. But you know what? Who cares! It's damned tasty, whatever it is.

2 heaped tbsp of crushed garlic
2 heaped tbsp ground sweet paprika (Can replace half with Smoked Paprika)
250mL sour cream
250g tomato paste
1/4 cup port (Marsala, Madeira or sherry may be substituted)
1/2 cup stock (I used chicken today, but I usually use beef)
350g mushrooms, sliced
1 large onion, finely diced
300g sliced stirfry-quality beef steak such as rump
Extra paprika and sour cream to serve
1. Heat a large frying pan and add a splash of oil. Add the mushrooms, onions and garlic2. Stirfry until the vegetables are soft and the onion is translucent. Remove from pan and set aside.3. Pour the port over the onions and mushrooms.
4. Add another splash of oil to the pan and heat until it just starts to smoke. Add the beef strips and cook very rapidly until just sealed. The beef should be still very rare.
5. Add the tomato paste to the pan and cook until it changes colour slightly and has a toast smell. This should take 2-3 mins, depending on how hot your pan is.
6. Add the paprika and stock and return the vegetables and port to the pan.
7. Stir to combine. Remove from the heat and let stand for 2 minutes.8. Stir through the sour cream and serve with a small dollop of sour cream and a sprinkle of paprika.

This dish is quite versatile and goes well with rice, a jacket potato, mash potato, flat Hungarian noodles or just some nice crusty bread. I had mine with brown rice.


  1. Yum this looks really good! Just wondering what is "port"? I'm in North America and I've never heard of that. Is there another name for it?

  2. Ah, it's fortified red wine. It has a deep, almost sweet flavour. Very rich and adds great depth to the dish