Beef Stroganoff

Beef Strog

Serves 4


  • 500g beef fillet, cut into pieces approx. 1cm width
  • 2 small red onions, sliced
  • 2 cloves garlic, crushed
  • 1 green pepper, thinly sliced
  • 1 pack of mushrooms, sliced
  • 200ml white wine
  • 100ml beef stock
  • 100ml cooking cream (double cream/sour cream will also work)
  • Small handful flat-leaf parsley, roughly chopped
  • Salt & Pepper
  • 1 tbsp butter


  1. Soften onions in butter on a medium/low heat. Add garlic, and cook for a further couple of minutes. Transfer to a bowl.
  2. Turn up heat, and brown beef pieces. Add onion/garlic back in, along with green pepper, white wine, beef stock, salt & pepper. Bring to boil, then simmer with the lid on for 30 mins.
  3. Add mushrooms, and simmer with lid off for a further 10 mins.
  4. Turn heat right down, then add cream and parsley.
  5. Once heated through, serve immediately with rice or mashed potato.

Story time…

Another old favourite here. My mum has been making beef stroganoff for years, and this is my take on it. Perfect for those chilly winter evenings when you want a home-cooked meal, but can’t be bothered to wait hours and hours for a stew to simmer away.

You can add or take away veggies depending on what you like or have available, and even use chicken breast to mix it up – just replace the beef stock with chicken stock and perhaps use red peppers instead of green.

4 thoughts on “Beef Stroganoff

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