Helen’s Beef Stroganoff

Ingredients (serves 4)

1kg Rump Steak
120g butter or margarine
1 large onion, thinly sliced
300g mushrooms, sliced
150ml cream
150ml sour cream
1 ½ tspns salt
Freshly ground pepper
Pinch of nutmeg


  1. Trim fat from steak and slice as slithers on 45° angle.
  2. Melt 100g butter in a large frying pan and sauté the onion until soft.
  3. Add mushrooms and cook for 5 minutes.
  4. Place mixture in a bowl and keep warm.
  5. Melt remaining butter in pan and quickly brown beef strips on all sides. You may need to do this in two batches if the frying pan is not big enough.
  6. Remove pan from heat, add onions, mushrooms, salt, pepper and nutmeg. Stir well to blend.
  7. Replace pan over medium heat and stir in cream and sour cream.
  8. Heat gently but do not allow to boil.

Serve beef stroganoff immediately with rice or fettucinni and fresh, colourful vegetables.

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