Beef Stroganoff

Beef Stroganoff

A creamy delicious alternative to curry


60g butter

1kg rump steak, cut into thin strips

2 med. onion, peeled and thinly sliced

2 punnets mushrooms, sliced

50g flour

30ml tomato puree

2 large tomatoes, liquidised or grated

Salt to taste

30ml paprika

20ml lemon pepper

20ml peri peri

250ml soured cream

60ml chopped parsley, for garnish

Tomato wedges for garnish


Melt half of the butter in a large pot. Fry onions until golden and soft, adding water, if necessary. Remove with a slotted spoon. Add rest of margarine and melt. Add meat and sauté until brown and soft, adding water until meat is tender. Remove with slotted spoon. Add mushrooms and sauté for 2-3mins and remove from pan. Stir flour into pan juices. Add puree, liquidised tomatoes and cook till smooth. Add all seasonings and steak, onion and mushrooms. Heat thoroughly. Finally, add soured cream and stir to combine. Serve with white rice and a fresh salad of choice

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