Traditional Beef Stroganoff
Tips
Use the best beef strips you can afford for your stroganoff, because a cheaper cut of beef can toughen in the pan. For a lighter stroganoff, replace the sour cream with plain yoghurt, but add it towards the end of the cooking time, over a low heat, to prevent it from curdling.
This dish may have Russian surname, but it's a meal that you'll find often on tables in South Africa, where it has been a popular family dish for many decades. Sour cream and mushrooms are essential, and our Knorr Beef Stock Pot makes it easy to add fabulous depth of flavour.
Feeds
4Person
Preparation time
45Min.
easy
Ingredients
- 300 g beef strips
- 45 ml (3 Tbsp) cake flour
- 15 ml (1 Tbsp) olive oil
- 15 ml (1 Tbsp) margarine or butter
- 1 onion, sliced
- 1 clove garlic, peeled and crushed
- 5 ml (1 tsp) Robertsons Paprika
- 1 punnet button mushrooms, sliced
- 1 Knorr Beef Stock Pot
- 230 ml water
- 80 ml (1/3 cup) sour cream
- 30 ml (2 Tbsp) chopped fresh parsley, to garnish (optional)
Preparation method
Nutrition
- Nut Free
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