Beef Stroganoff


Beef Stroganoff is a classic  Russian dish, made distinctive by the use of paprika and sour cream. It makes a regular appearance in many homes, but is ironically one I’ve never eaten – before now. One random Friday, this was the subject of a very deep craving – I simply had to make it.

Rich, creamy and distinctly soul-satisfying, it is a fantastic dish to make when feeding a crowd, or when you need to cuddle up on the couch with a bowl of comfort food. Be warned though – it does take a while to cook – so, if you have a slow cooker, now might be the time to bring it out.

I cooked mine stove-top, and it took close to 3 hours for the meat to become tender. A plus of the long cooking time is that the smokiness and flavour of the bacon really permeates through the sauce – delicious. This also means it’s the perfect excuse to use Eat. Art Hawaiian Red Alaea Salt. Not only do the colours match perfectly, but the smoky undertones of the salt are the perfect complement to this rich sauce. The dramatic colouring of the salt also makes it a statement-salt to use on the table.


2 tbsp oil, for frying
500 g stewing beef, in small chunks
1 onion, halved, thinly sliced
300g mushrooms, in small chunks
250g bacon, roughly chopped
4 garlic cloves, finely sliced
1 tsp sweet paprika
2 tbsp flour
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup beef stock
¼ cup sour cream
Eat. Art Hawaiian Red Alaea salt and pepper, to taste

Place a pot on a high heat, add the oil and the beef and fry until the meat is well-browned on all sides. Add the bacon, mushrooms, onion and garlic and fry until starting to colour. Add the paprika, tomato pasted and flour and stir until well combined. Top with the beef stock and Worcestershire sauce and reduce heat to low. Allow to gently simmer until the meat is very tender – this could be anything from 1 – 3 hours, depending on how tough your meat was. Add the sour cream just before serving.


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