Beef Stroganoff

22 Jan
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Beef stroganoff with German egg noodles (spaetzle).

This recipe was inspired by Jamie Oliver’s version.

  • 1 lb of beef, sliced into 1/4 inch thickness (use a prime cut of beef if possible)
  • 1 tbsp paprika
  • 1 tbsp sugar
  • sea salt and freshly ground pepper
  • a few cremini mushrooms, halfed or quartered depending on their size
  • 3 pickles, finely sliced
  • 1 onion, finely sliced
  • 3 to 4 cloves garlic, minced
  • 1 cup of plain yogurt (I used Astro’s Balkan Style Natural Yogurt)
  • 1/2 cup skim milk
  • 1 cup of parsley, finely chopped (include the stems)
  • 2 to 3 tbsps brandy (I used Serbian plum brandy)
  • 4 tbps olive oil
  • 2 sprigs green onion, chopped (optional, it’s mostly for colour)
  • rice or egg noodles, enough for two people

1. In a bowl, season beef with sea salt, pepper, paprika and sugar. Coat the beef well with the seasoning.

2. Heat a large pan on medium.

Pickles, garlic, onions, mushrooms and parsley gently cooking a large shallow pan.

Pickles, garlic, onions, mushrooms and parsley gently cooking a large shallow pan.

3. Add 2 tbsp oil, onions, garlic, pickles, parsley and mushrooms. Season lightly with sea salt and pepper. Sautee for about 5 minutes or until mushrooms are soft.

4. Temporarily transfer contents of pan onto a plate or bowl.

5. Increase burner heat to high. In the same pan, add oil, then beef. Sear the beef for a couple minutes on each side. Try not to over cook the beef.

Strips of beef searing in a pan.

Strips of beef searing in a pan.

6. Add in brandy and return the vegetables into the pan.

7. Turn off heat but do not remove pan from burner.

8. Add in yogurt, milk and green onions. Mix well.

9. Serve with rice or egg noodles.

Beef stroganoff.

Beef stroganoff.

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