Beef Stroganoff
Prep time
Cook time
Total time
Serves: 4
  • 300 gr swiss brown mushroom
  • 1 bunch flat leaves parsley
  • 1 handful pickled gherkin
  • 4 cloves garlic - crushed
  • 1 red onion
  • 500 gr sirloin steak
  • salt & pepper to taste
  • 1 heaped teaspoon smoked paprika
  • 1 lemon zest
  • olive oil
  • brandy
  • 4 heaped tablespoon natural yoghurt
  • 1 splash of milk
  • Steamed jasmine rice
  1. Thinly slice mushroom, gherkins, and red onion. Finely chop parsley.
  2. Add gherkins, red onion and parsley into mixing bowl. Season with salt and add a little juice from pickle. Mix well.
  3. Saute mushroom on a pan with olive oil and garlic until golden brown. Transfer into a bowl.
  4. Slice steaks into 1 cm chunks and season with salt, pepper and lemon zest.
  5. Clean pan (or use new one), and heat until smoking hot.
  6. Sear steak on high heat and make sure all sides are seared.
  7. Pour the brandy in, and tip the pan to flambe it (optional - please be careful if you want to do this).
  8. Put the mushroom back and add ¾ gherkin, onion and parsley mixture.
  9. Saute until onion is wilted.
  10. Add yoghurt and milk and season to taste.
  11. Serve with jasmin rice, and pour remaining gherkins mixture to add color and freshness.
Recipe by Gourmet Conviction at