Sunday, February 28, 2010

Beef Stroganoff

I'm loving this website . . . tonight's supper was awesome . . . Beef Stroganoff . . . served with steamed rice and a garden salad . . . yummy . . .

Beef Stroganoff

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Beef cooked in a creamy tomato sauce with mushrooms.
A classic in international cuisine. Named after a nineteenth-century Russian diplomat, Count Paul Stroganov.
Preparation 15 min / Cooking 40 min
$2.68 per serving / $1.35 with specials
340 calories per serving

  • Good deal this week
  • Can be done in advance
  • Can be frozen
  • Easy
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly


400 gbeef, top sirloin, cut into 1 x 5 cm strips$
3 tbspwhite flour (all purpose)24 g
2 tbspcanola oil$30 mL
1onions, finely chopped$200 g
2 tbspbutter, unsalted28 g
1 cupbeef broth250 mL
16button (white) mushrooms, thinly sliced$220 g
2 tbsptomato paste30 mL
1/4 cupwhipping cream 35%65 mL
2 tspWorcestershire sauce10 mL
salt to taste
ground pepper to taste

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Cut the meat into 1 X 5 cm strips, then coat them with flour.
  2. Heat the oil in a frying pan over medium heat. Sauté the finely chopped onion a few minutes until traslucent, then take it out of the pan and set aside on a small plate.
  3. Turn the heat up high, add the butter, and brown the pieces of meat in the same pan, until nicely coloured, about 5 min. For large quantities, avoid crowding the meat in the pan and work in batches. Add the warm broth to deglaze the pan. Put the onion back in and season with salt and pepper. Start cooking gently, covered, for about 20-25 min.
  4. Add the thinly sliced mushrooms, then continue to cook an additional 10 min.
  5. In a small bowl, mix the tomato paste with the cream and Worcestershire sauce. Add to the pan and cook over very low heat 3-5 min, taking care not to let it boil. Serve on the warmed plates.

1 comment:

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