Beef Stroganoff,  is simply tender beef with a mushroom and sour cream sauce served with rice .

The current accepted history of this dish dates back to the 1890s when a chef* working for Count Pavel Alexandrovich Stroganov (the famous Russian general) invented the recipe for a cooking competition in St. Petersburg. After the fall of Imperial Russia, the recipe was popularly served in the hotels and restaurants of China before the start of the Second World War. Russian and Chinese immigrants, as well as U.S. servicemen stationed in China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s. It is commonly served with noodles or rice.

It is also very popular in Brazil (where it is better known as "strogonoff" or "estrogonofe"), but the recipe is slightly different there.

Stroganoff was firstly introduced in Brazil in the beginning of the 50s in the city of Rio de Janeiro. The Brazilian version has more ingredients than the Russian recipe and includes , tomato sauce, ketchup, Worcestershire sauce, mustard and preserved champignons instead of fresh mushrooms . The other differences are that in Brazil we add double cream instead of sour cream and serves with steamed rice and chips (or potato sticks). 

The Brazilian people likes the dish so much that they create many versions of stroganoff, not only beef stroganoff, you just need to replace the beef for the prawn, chicken, and for vegan stroganoff you use the hearts of palm.

I am a big fan of  meals,  the recipe is simple, quick to make and full of flavour and is ready in less than 30 minutes. 



1 tbsp coconut oil or butter 
1 medium onion, finely chopped
2 teeth of garlic 
500g fresh mushrooms
1 kg of medallion steak, cut into thin strips
1 tbs cornflour
200ml tomato passata
2 tbs tomato sauce (ketchup)
1 tbs Worcestershire sauce
200ml thickened cream
1 tbsp mustard 
Salt and pepper
Steamed rice, to serve
Chips (French fries), to serve


1. In a  pan, heat the coconut oil to fry the onion and the garlic until soft and transparent.


2. Seasoning  the beef with salt and pepper and add to the pan. Stir in back the onion and mushroom mixture and all the juices.


3. Add passata, tomato sauce , ketchup, Worcestershire sauce , mustard and cover it.

4 . At the end add the double cream. Reduce the heat to medium and stir for a further 2-3 minutes or until thick. If you need add the corn flour to be thicker .


5 . Adjust seasoning according to taste. Turn the heat off and stir in parsley. Serve immediately with rice and chips.

6. Enjoy it 

Serves: 4-6

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