Beef Stroganoff
Prep time
Cook time
Total time
  • 2lbs sirloin (or tenderloin/filet mignon)
  • 1 Cup chopped fresh or canned mushrooms
  • 2 medium onions
  • 1 Tbsp butter
  • 2 Tbsp olive oil
  • ¾ Tbsp paprika (more or less depending on how hot you like your food)
  • 2 Tbsp all purpose flour
  • 1 Tbsp Dijon mustard
  • 2 Tbsp ketchup
  • 2 Tbsp Worcestershire sauce
  • 1 Cup peeled tomatoes from a can, juiced in the blender
  • ¾ Cup heavy cream
  • Cognac for flambeing (optional)
  • Salt to taste
  1. Peel and grate onions in the food processor. Set it aside.
  2. Trim and chop the meat. Put it in a bowl and sprinkle with the salt, paprika and flour. Make sure it's well combined.
  3. In a large skillet, heat the butter and fry the grated onion until it develops some color. Set it aside.
  4. In the same skillet, heat some olive oil until it's pipping hot. Fry the beef until it's browned. Add the mushrooms and cook for about two minutes.
  5. Add the onion mixture and stir to combine. Cook for 2 to 3 more minutes until it gets incorporated. Add the mustard, ketchup and Worcestershire sauce.
  6. If you're flambéing, pour the cognac in a ladle and pour it over the stroganoff. Tilt the skillet so it touches the flame. Cook until all the alcohol is gone. (The fire will end by itself)
  7. Add the tomato sauce and cook for around 5 minutes.
  8. Add the heavy cream and cook until the sauce thickens.
  9. Serve it with rice and shoestring fries.
Nutrition Information
Serving size: 8 Calories: 400 Fat: 26g Saturated fat: 11g Unsaturated fat: 13g Carbohydrates: 10g Sugar: 4g Sodium: 279mg Fiber: 2g Protein: 31g Cholesterol: 129mg
Recipe by Olivia's Cuisine at