Beef Stroganoff

I'm one of those who likes to put my recipes online so I could access them when I'm cooking overseas.  I'm expecting a friend for lunch so I quickly thought of beef stroganoff as a perfect dish  for a sumptuous meal. As I searched on my site for this recipe, I've realized I haven't posted it yet. With my camera to keep me company, I'm writing a post about this today. This recipe is so easy to make. Enjoy!

Beef Stroganoff
Serving:  4 Persons

  • 2 tablespoons canola or vegetable oil
  • 450g -500g beef sirloin, sliced into thin strips
  • 1 cup sliced white onions
  • 1 1/2 teaspoon minced garlic
  • 250 g fresh mushrooms, sliced
  • 1 red or green bell pepper, cut into strips
  • Kosher Salt
  • Ground black pepper
  • 1/2 cup red wine
  • 1 cup sour cream or crème fraîche
  •  2  beef cubes in 2 1/2 cups of water 
  •  Slightly salted butter
  • Tarragon Spice (Optional)
  • 2 Tbsp of All Purpose Flour


1.  In a large skillet, in medium heat, toast all purpose flour until slightly golden. Set aside.

2. Saute mushroom in butter in the same skillet.

Until they turn slightly golden brown.

3. Saute 1/2 tsp garlic in heated canola oil with butter over high heat. Add meat and brown lightly for a minute until medium to medium well, still juicy.  (Don't put salt in the meat yet)

4. Transfer meat to a bowl and set aside including the meat juice.  Prepare your broth by dissolving the beef cubes in 2 1/2 cups of hot water.

5.  Saute garlic until slightly golden in slightly salted butter. Add in onions in the same pan and simmer for five minutes. 

6. Throw in mushrooms. Season to taste with salt and freshly ground pepper. Add the beef .

7.Pour in  red wine.  Cook for 5 minutes over medium heat.  Enjoy a glass if you like while cooking :)

8.  Mix beef broth and the meat juice. Add a dash of Tarragon and bring to a boil over medium heat.

9. Add a cup of sour cream,  I prefer crème fraîche. If you've accidentally poured in more crème fraîche  than needed (it happened to me), you can neutralize it with beef broth. Taste it every now and then, feel free to add salt if desired.

10. Once the crème fraîche is mixed with the beef broth evenly. To thicken the sauce, add in the two teaspoons of toasted flour and blend well. Pile the  green bell pepper strips on top. Simmer and heat to a boiling point. 

Serve hot. Best served over hot jasmine rice.
My friend just came back from the gym 
so I'm serving her wholemeal bread with it instead,
 along with a green salad in vinaigrette for starters.
Et voila!

Bon Appetit!

{P.S. I was too in a hurry to eat so I just clicked the photo without bothering to focus, and went straight to the table.}




  1. There's something so comforting about a hearty beef stroganoff. It's been ages since I've made it so I've probably forgotten how. Thanks for sharing your recipe!

    Rowena @ rolala loves

  2. classic, tasty, comforting meal. thanks :)

  3. I love beef stroganoff! Your recipe looks delicious!

  4. This looks fantastic!

    And I'm with you. I like posting recipes so I can remember them.