Beef stroganoff

9 Oct

Beef stroganoff

Beef stroganoff is one of my life-long favourite meals – I can remember choosing it for my special birthday dinner.  I recently unearthed a class cookbook from first grade, and there in all its faded mimeographed glory was “Beef Stroganoff, by Andrea”.

Stroganoff was where my love affair with rosemary began. So I was genuinely stunned that in a survey of numerous beef stroganoff recipes online, not one of them included rosemary.

To my mind, rosemary is an integral part of the dish – it simply wouldn’t be stroganoff without it. (The poppy seeds on the noodles are non-negotiable as well.) Like my mother before me, I often make stroganoff with leftover roast beef. I buy meat specially, I usually opt for rump steak.

Beef stroganoff
(serves 4)

  • 1 tsp olive oil
  • 6 rashers of bacon, sliced crosswise
  • 300g beef, cut into thin strips across the grain
  • 1 medium onion, diced
  • 250g mushrooms, sliced
  • 1 tsp fresh rosemary, minced
  • 1/4 cup tomato paste
  • 1/3 cup white wine
  • 1 tsp Worcestershire sauce
  • 1 cup beef stock
  • 1 cup sour cream
  • salt and pepper
  • 400g egg noodles, tagliatelle or pappardelle
  • 1 Tb butter
  • 2 tsp poppy seeds
  1. Heat the oil over a medium flame in a large frying pan. Add the bacon slices and cook until the fat is rendered.
  2. If using fresh beef, add it now and sauté until browned. Remove the bacon and beef from the pan with a slotted spoon, and set aside.
  3. Add the onion, and cook until softened. Add the mushroom and rosemary and cook for five minutes more.
  4. Add the tomato paste, followed by the wine and Worcestershire sauce. Allow to simmer until the wine is slightly reduced, the add the beef stock, bacon and cooked beef.
  5. Cover the pan, turn the heat to medium-low and simmer for 20-30 minutes until the meat is tender. Keep an eye on the liquid, and add a splash of water if necessary.
  6. While the sauce is cooking, heat a large pot of water and cook the pasta until al dente. Drain and toss with butter and poppy seeds.
  7. Stir in the sour cream and heat through. Season with salt and pepper. Serve with the buttered pasta.



6 Responses to “Beef stroganoff”

  1. Margo October 9, 2016 at 5:06 pm #

    This specific recipe is a cherished part of my repertoire as well, and like you, I consider fresh rosemary essential. Luckily I have a prolific bush in my garden. When using fresh beef, I favor sirloin steak, otherwise any leftover roast will do.

    • Andrea October 9, 2016 at 5:27 pm #

      We’re very well covered on the rosemary front as well 🙂

  2. Yana October 10, 2016 at 10:51 am #

    I have to confess I also never used rosemary in Beef stroganoff, but I’m going to correct this mistake 🙂

    • Andrea October 10, 2016 at 11:00 am #

      I’m confident you won’t regret it 🙂

  3. Bec J. H. August 16, 2017 at 1:19 am #

    Hi Andrea, I’ve been following your blog for ages but had never actually made any of your recipes until I tried this one last week. It was a big success! My husband was a particular fan (he actually said it was ‘good’ rather than his usual ‘fine’!). I’ll definitely be making it again 🙂

    • Andrea August 16, 2017 at 6:20 pm #

      Hi Bec, thanks so much for taking time to write and share that with me. That has been a lifelong favourite recipe for me. So glad to share it with a wider audience 🙂

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