Winter Warmer - Beef Stroganoff (kid friendly)

I’ve never met anyone that doesn’t like Beef Stroganoff, however, the first time I tasted it and took notice of it was when I first started dating DH. Naturally, after we were married DH requested that I cook it for the two of us. So I asked my MIL for the recipe and she pulled out her trusty (and worn) Australian Women’s Weekly Cookbook. It’s actually a very simple recipe with few ingredients, most of them staple items you would have in your pantry. If you’re looking for a luscious winter warmer, that the kids will love and you can reheat the next day, Beef Stroganoff is it.

What you will need:

750g Fillet Steak (use better cuts of steak, not chuck or similar), sliced

500g Button Mushrooms, sliced

2 Beef Stock cubes

2 – 3 Tbsp Tomato Paste

1 Medium Onion, finely chopped

2/3 Cup Water

300ml Sour Cream

1 tsp Cornflour

Butter (I used 50g, the recipe calls for 125g but that’s way too much)

Ingredients

Allow at least 30 minutes for this recipe as it will need time to cook and the sauce to thicken.

First melt a small chunk of butter in a large saucepan over medium heat. When the butter has melted, add the beef and cook until browned. You may wish to do this in batches if your pan is too small for all the meat, generally I can get away with doing it in one batch. Make sure you stir constantly to avoid the meat stewing. When cooked, remove all the meat from the pan and set aside. If there is a lot of pan juices, tip them out.

Beef cooked & set aside

Next it’s in with the a little more butter and the onion and sauté until just browned. Then toss in the mushrooms and cook until they are tender. You will know when they are tender, the mushrooms go from stark white to grey and mushy-looking. 

Mushrooms ready to go in with Onions

Return the meat to the pan with the salt, pepper, crushed stock cubes, water and tomato paste and stir to mix all the ingredients in together evenly. Once the mixture is boiling, reduce the heat to low and allow it to simmer, covered, for 5 minutes. 

Other ingredients added

During the 5 minutes, combine the sour cream and cornflour. Next step is to gradually add the sour cream mixture to the pan, stirring after each addition. 

Sour cream/cornflour mix in 

I added my 300ml in three batches and it worked a treat. Once the sauce starts to boil and thicken, allow it to simmer, uncovered for 5 minutes. 

Final touches

Serve with either mash potatoes or noodles (thick ones or penne is the best). Serves 4. 


It’s a very simple dinner, perfect to feed the family, or just you! And the best thing is you can reheat the next day so make some extra and take it to work with you.

The finished product

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