Dan’s Lazy Beef Stroganoff

Another recipe for you all. This experimental stroganoff worked well, so I thought you might enjoy it too. I’ve no doubt it could be multiplied up wonderfully to serve more people.
Dan’s Lazy Beef Stroganoff

Serves: 2-3


  • 2 medium-sized sirloin steaks, thinly sliced (use a very sharp knife and try to cut slices no larger than your little finger)
  • 1 large onion, diced
  • 100g fresh mushrooms, thinly sliced
  • 100g fresh mushrooms, diced
  • Small tub (~225g?) sour cream
  • Butter
  • Black pepper
  • 3/4 level teaspoon ground nutmeg
  • (optional but really tasty) Sherry


  1. Put two tablespoons of butter in a large frying pan over a medium to high heat and allow to melt. Add the beef and gently fry until browned, adding freshly-ground pepper. Transfer the beef to a bowl.
  2. Add the onion to the pan and gently fry in the remaining butter and beef fat until fully softened. Add the onion to the bowl of beef.
  3. Adding more butter if necessary, fry the mushrooms until very soft.
  4. Add the sour cream and stir thoroughly to form a sauce of uniform colour.
  5. Liberally grind pepper into the sauce, and stir in the nutmeg.
  6. Optionally, add a splash (about half a glass) of sherry into the sauce. This’ll add a fantastic fruitiness to the finished dish. Or you could try rubbing the beef with sherry or perhaps even port before cooking – just a thought.
  7. Return the onions and beef to the pan and gently simmer together for about ten minutes, to allow the flavours to be absorbed.
  8. Serve poured over tagliatelle verdi and with an accompanying green salad.

Hope it turns out as delicious for you as it did for me.

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