Robbie’s Inspiration – Recipes from around the world: Beef Stroganoff

I have always fancied making this dish, but I was a little worried about attempting it because a few people have told me that overcooking the meat ruins the dish and the point between cooked and overcooked is a fine line.

I decided to give it a go a few weeks ago and I was pleased with how the dish turned out. I arrived home on Friday to discover my Dad had gone shopping and purchased ready cut beef stroganoff strips. I was again wary because I had previously used large chunks of sirloin steak to prevent overcooking. Thin strips would overcook much more quickly. However, I cooked this version for a shorter period and it also turned out well.


1.5 kg beef (chunks take longer to cook, strips cook quicker)

4 cups beef broth

2 cups double cream yogurt

2 teaspoons mustard powder

1 1/2 large onions, diced

250 grams chopped button mushrooms

1/4 cup plain flour

salt and pepper to taste


In a bowl, cover the beef chunks with flour, salt and pepper. In a large saucepan, brown the meat and set aside. Add more olive oil and cook the onion and the mushrooms until they are soft. Add the beef broth and bring to the boil. Reduce to a simmer and add the yogurt and mustard. Allow to thicken. Add back the meat and simmer for between 10 and 20 minutes depending on the thickness of the meat.

55 thoughts on “Robbie’s Inspiration – Recipes from around the world: Beef Stroganoff

  1. We have a cheater version we’d eat growing up: ground beef and onion fried in a skillet, then add cream of mushrooms soup. Serve over noodles.

    I’ll do a variant on that with homemade browned onion gravy with beef broth now, but still using ground beef. Is beef easy or difficult to purchase where you live?

    Liked by 3 people

    1. Hi Wayne, I didn’t overcook the meat either time. I brown the meat first (or sear, your term) and then remove from the pot. I then make the sauce and when it has thickened I return the meat and simmer for 10 to 15 minutes. It was perfect.


      1. No.. White wine.. I have used Brandy a couple of times but generally I use white wine… I don’t think I have ever shared my recipe for stroganoff… I use red in Bourginon or surre moche but never stroganoff and a dryish one not one that is too fruity.. 😘

        Liked by 1 person

  2. I remember make Beef Stroganoff when our kids were still at home around our table. Because this is a high calorie dish, I hesitate making it nowadays. I know how yummy it tastes though! Thanks, Robbie.

    Liked by 1 person

    1. Hi Marian, I made this dish using double cream yoghurt which is approximately 480 calories versus 890 calories for the same amount of sour cream. It makes a big difference to the calorie count.


  3. It’s hard to make it right when it comes to cooking beef, Robbie. We stir fry, barbeque, bake, and do it in many ways. There were only a few times we did it just right. But we still have beef once a week as our regular diet. I’m going to try this recipe! ❤

    Liked by 1 person

    1. HI Christy, yes, my dad was really cheeky (haha). I have learned a few tricks about cooking meat over the years. The same applies to chicken breasts, you must not overcook them or they go tough.


  4. My first wife used to make an excellent Stroganoff, in the classic Russian style. Ironically, during my various visits to the Soviet Union, I never saw it on a menu once.
    Best wishes, Pete.

    Liked by 1 person

  5. My mother often had to entertain my father’s associates and clients. Early on she settled on a set menu centered on beef stroganoff with sour cream. She also had creamed spinach and rolls. She put it all in large chafing dishes and guests served themselves. Just reading your post brought all those details back to mind. Thanks.

    Liked by 1 person

    1. Hi Elizabeth, this is definitely a meal that people serve as a special dinner for guests. The original recipe does call for sour cream but I don’t like sour cream and I try to keep the calorie count down for Michael and my dad who gain weight easily.

      Liked by 1 person

  6. I also put sour cream in my beef stroganoff, but this looks interesting as well. I will give it a try and see which I prefer. I always use chunks, which works well for me. Thanks for sharing Robbie.

    Liked by 1 person

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