Date: 25 Sep 2017 Author: Jacqui Categories: Food, International Cuisine, Main Dishes 1


Creamy and rich, Beef & Mushroom Stroganoff would be so welcoming on a cold winter’s day! You can serve this with pasta, rice or garlicky mashed potatoes.  Works beautifully with all three!


  • Olive Oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 350gr white mushrooms, sliced thickly
  • 800gr beef, cut into strips
  • ¼ cup brandy
  • 1 tsp Worcestershire Sauce
  • Salt & freshly ground pepper
  • 1 cup gluten free beef stock
  • 1-2 bay leaves
  • 1/2 tsp dried thyme
  • 1 tsp sweet paprika
  • 1 tsp Dijon Mustard
  • 1 tbsp tomato paste
  • 1 cup sour cream, yoghurt or fresh cream (if unavailable)
  • Freshly chopped parsley


Heat oil in a large pan and saute the onions and garlic over medium-low heat for 7-10 minutes until translucent.  Remove and set aside.

Add the beef to the pan, and quickly fry over high heat for 3-5 minutes.  Add the mushrooms and saute until tender.  Lower the heat to medium and put back the onions and garlic into the pan.  Pour in the brandy and the stock, stirring them in.  Add the herbs/spices, the Worcestershire sauce, tomato paste and Dijon Mustard.  Season with salt & pepper.  Bring to a boil and then lower the heat to a simmer and leave to cook uncovered for about 10 to 15 minutes or until the beef is tender.

When ready to serve, stir in sour cream and parsley.




    • Jodi
    • June 14, 2019

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