Traditional Beef Stroganoff

4 People
45 min.
easy

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.

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.

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)

Cooking Method

Toss the beef strips in cake flour to lightly dust them, then set aside.
Heat the olive oil and margarine (or butter) together in a pan and gently fry the onion and garlic for 5 minutes, or until soft. Add the Robertsons Paprika and fry for 2 minutes to release the flavour and smoky aroma.
Add the floured beef strips and fry for 5 minutes, or until well browned. Now add the button mushrooms and fry for a further 5 minutes, until soft.
Add the Knorr Beef Stock Pot and the water. Mix well, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally
Stir in the sour cream and simmer for a further 5 minutes.
Garnish with fresh parsley if desired, and serve hot with rice.