Mrs Portly's Kitchen

A Suffolk Aga Saga

Beef Stroganoff

This is one of those recipes popular in the 1970s that deserves to be revived, not that it’s ever really gone out of fashion in our house. Nor have prawn cocktails, come to think of it, though I’ve yet to serve up Scampi In A Basket.

Beef Stroganoff has been thoroughly mongrelised over the years and I doubt if many 19th century Russians would recognise what’s usually put on the table today.

The original recipe, apparently, had no mushrooms and no onions, ingredients now considered integral. This is my version.

Beef Stroganoff

Image of Beef Stroganoff


8 oz/225g fillet steak

150g/about 5 oz mushrooms, sliced

1 large onion, finely sliced into half moons

2 heaped tbsp creme fraiche

Heaped tbsp chopped parsley

A nut of butter and a little oil

A grating of nutmeg

Salt and freshly ground black pepper


Image of steak strips bashed flat

Cut the steak into thin strips, place them between two layers of grease-proof paper then bash them flat with a rolling pin or meat mallet.

Slice the onions and mushrooms.

Image of mushrooms, whole and sliced

Heat the butter and oil in a deep frying pan over a moderate heat and fry the mushrooms briefly. Remove and set aside.

Put the onions in the pan and fry gently until golden. Remove and set aside with the mushrooms.

Increase the heat and flash fry the steak strips quickly on each side – you’re aiming for some colour on them without over-cooking.

Image of steak strips being flash fried

Reduce the heat, put the onions and mushrooms back into the pan, stir in the creme fraiche and heat through gently.

Add the parsley, a grating of nutmeg and salt and pepper to taste.

Traditionally served with rice.

Image of Mrs Portly's cat sleeping off an overdose of steak trimmings

Mrs Portly’s cat sleeps off an overdose of steak trimmings

9 comments on “Beef Stroganoff

  1. Traci
    October 29, 2013

    I love Mrs. Portly’s modest camera pose!:)

    • Linda Duffin
      October 29, 2013

      The cat? I think he was just trying to keep the light out of his eyes!

  2. Karon Sanders
    October 29, 2013


    • Linda Duffin
      October 29, 2013

      Thanks. It was the tail end of that amazing fillet of beef.

  3. Conor Bofin
    October 30, 2013

    Very nice indeed. Reading this, it came to mind that I have never cooked a meat dish where the meat needs to be bashed. There is something to look forward to.

  4. karenhartman46
    October 22, 2014

    Fantastic…sounds just about exactly like Mom’s recipe she always made when I was growing up. Mom said though instead of nutmeg, she used a small dash of Worcestershire sauce and served over broad noodles. And she also loved your feather steaks with the black olive butter recipe too…says she’s on her way for dinner!😉

    • Linda Duffin
      October 22, 2014

      Tell her she’s welcome any time! And thanks … xxx

  5. Pingback: Classic Cheese Souffle | Mrs Portly's Kitchen

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This entry was posted on October 29, 2013 by in Beef, Mains and tagged , , , .
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A Suffolk Aga Saga


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