Beef Stroganoff


So this weekend my Saturday was an official "I'm not doing anything" day! We all need a day like that every now and again. With my pillow and blanket, happily nestled on the couch... you know the food channel is bound to be on! And actually - it think it turned out to be a rather fruitful day! I would never have made this dish otherwise. :)
So watching the food network, Tyler's Ultimate was on, and he made beef stroganoff and it looked so yummy, I wanted to make it.


One thing that is different with this recipe.... I always knew beef stroganoff to be made with beef goulash or strips... mixed in with the sauce... But Tyler used beef short ribs and just sliced them on top. I kinda like that since in my opinion, those beef strips can get pretty tough. 

I made some changes to the recipe.. some of us have to at least attempt to mind the figure, the cholesterol... But don't worry...
I don't compromise on taste.


  • 1 x 700g lazy aged steak. (Pick n Pay has a good range)
  • 2 punnets mushrooms
  • 1 x packet pretty bow pasta
  • 2 x onions
  • 1/2 cup brandy (The recipe says cognac but potato potaato)
  • 1 tin ideal milk (Recipe says cream but this is a bit healthier... I also went for the 53% less fat option)
  • Garlic - to your taste but I used 4 fresh cloves... Maybe 2 tsp of crushed
  • seasoning
  • 1 heaped tablespoon of dijon mustard
  • 1 tub of sour cream


Steak: I rubbed a bit of olive oil over the steak (to create a nice surface for the spice to stick to) and then sprinkled over a generous amount of salt, pepper, and braai salt. I left that to "soak in" for about an hour.

I cooked mine on a griddle pan for about 8 min each side and a min or two for the top and bottom. They were quite thick.


In a pan, add a dash of oil, add in the onion and the garlic into the pan and brown until soft.  Add the mushrooms and sauté until cooked. Tyler says to brown the mushrooms but I had mine going for quite a bit and they never browned... 

Now comes the fun part!

Add the brandy! and... if you dare... flambé

This was my first attempt at flambé and it was... (i"ll be honest) kinda scary. The flames leaping up at you! I didn't know if I should stir it or what. Initial panic over and I did stir it all around and no arm hair or eyebrows were harmed in the process.

Once all the alcohol as burned off (And actually there is a bit of a debate whether it actually does or not...) Add in the ideal milk. Let the sauce simmer and thicken. Add in the mustard and the sour cream. According to Tyler, this is what gives the stroganoff its distinct flavour. Leave on a simmer or turn off to be reheated once the steak and pasta is ready.

While the sauce is sorting itself out - check on the pasta... You could use whatever pasta you like, I though the bows were pretty!

Once all the components are ready!... Plate up and enjoy! 


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