This Creamy Beef Stroganoff Recipe features slow cooked portobello mushrooms tossed alongside melt-in-your-mouth blade steak chunks. This warming Russian dish is perfect for dinner with friends.
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It’s aaaalmost spring! We can smell it in the air, and the birds know it too – they’re singing longer into the evenings now, and they sound almost as excited as we are. There’s more light in the mornings, the days are getting longer, and it’s like we can almost feel this electric buzz of excitement in the air. It’s a beautiful time of year to be alive, and to get motivated to make some new changes in our lives.
We’ve made a few changes around here as I’m sure you guys have noticed. Wandercooks is looking sparkly and fresh after we gave it a little facelift recently, and we hope you’re enjoying the new-look site. It’s exciting to think today’s Creamy Beef Stroganoff is the first recipe we’re publishing on our fancy new theme, so we hope you’ll enjoy the experience as much as we do.
All these online changes have inspired us to make other real-life changes too. For one, we rejoined our local library a few weeks ago, and have been scouring our way through stacks of new books. We read in the mornings now before we settle into our home office each day, and it feels good to take things slow and give ourselves time to ease into the day. I recently tackled The Red Queen by Australian writer Isobelle Carmody – it’s the last book in The Obernewtyn Chronicles and it’s an absolute whopper at 1108 pages. I finally finished it the other day, and I’m both pleased to witness the end of Elspeth’s quest and sad to leave her world behind after 20+ years of reading the series. Are you an avid reader? What are you reading currently?
On the cooking front – well there hasn’t been too much in the way of home cooking recently! Our day job as Sarah & Laura Design has seen us dashing off all over Adelaide to take photos of yummy food – and oftentimes, we get to take it home. This week in particular we’ve gorged ourselves on Indian and Vietnamese feasts every other night of the week, which means we are SUPER EXCITED when we finally get the chance to get back into our own kitchen for a whole new edible adventure.
Creamy Beef Stroganoff
This is a bit of a fusion recipe for beef stroganoff – the classic Russian dish is well loved here in Australia but has probably gone through a few changes since hitting our shores. Today we’ve cooked ours using Sarah’s Wandermum’s method – along with a few tweaks from Sarah’s natural cooking creativity. (I swear the girl gives me the eye twitches sometimes, she definitely has a natural talent, whereas I am a ‘by the recipe’ kinda cook!). Our resulting and thoroughly tweaked beef stroganoff recipe is creamy, with lots of mushrooms, onion and garlic, all cooked down with tender beef into a mouthwatering ‘stew’ that is so addictive you’ll probably want to lick your plate clean. My Wandermum loves adding a can of tinned tomatoes to her version of this dish, but we didn’t have any on hand (shock horror – our shopping habits have been as out of whack as our cooking plans!) so you can choose to add some in, or not, according to your preference.
We challenge you to slow yourself down while eating this one – if only to make the experience last just a little bit longer. It’ll be hard, but totally worth it!
This dish is often served with rice (like my mum serves it), or pasta (such as fettucini), but you can also serve it with creamy mashed potatoes and beans if you prefer. According to tradition, the ultimate side dish is a crisp potato slaw.
Whatever you choose, and however you eat it, there’s only one rule in our books:
- 700 g beef, sliced into 3 cm chunks
- 500 g portobello or button mushrooms, sliced
- 1 brown onion, chopped
- ¼ cup butter, softened
- 3 cloves garlic, finely chopped/minced
- 2 tbsp worcestershire sauce
- 1 cup beef stock
- ¾ cup cream
- 3 heaped tsp cornflour dissolved in ¼ cup water
- 1-2 tbsp olive oil for cooking
- Salt & pepper (to taste)
- Hungry? Let's begin! Heat your oil in a large frypan or wok over medium high heat, then add the onions and garlic, and stir fry until tantalisingly fragrant and translucent. Remove them from the pan and set aside.
- Next, cook your beef cubes in batches until lightly browned. Remove each batch from the pan and repeat until all the beef is browned.
- Now melt the butter in the same pan you cooked the beef in, and throw in the portobello mushrooms. Cook through gently until nicely softened, then pour in the beef stock and simmer for 5 minutes - this way we'll gather all those flavours that might otherwise have been left in the pan.
- Return the beef to the mix along with the worcestershire sauce and simmer gently for 30 mins or so until the beef is cooked through and becomes soft and tender.
- Add the cream and dissolved cornflour and stir through the sauce to thicken everything up nicely. You can also add a dash of salt and pepper to taste.
- Cook for a further 10-15 minutes until the sauce reduces into lusciously thick deliciousness.
- Best served with fluffy white rice, al dente pasta such as fettuccine or tagliatelle, or mashed potato and beans.