Beef Stroganof

It was first time for me to make Beef Straganof. And it turned out good.  It’s not so complicated at its name 😀


350 g young beef (use the part without fat that usually for roasted beef), cut small

1 Tbs butter

1 Tbs olive oil

100 g champignon, sliced

1 medium onion, chopped

3 cloves garlic, finely chopped

Fresh/dried thyme (as desired)

2-3 Tbs red wine (optional)

2 Tbs flour

1/2 cube of beef bouillon

3 Tbs light sour cream

Pepper to  taste

4 Tbs melted butter

Fresh parsley, chopped, for garnish


1. Heat the frying pan with olive oil and butter then sauté the onion and garlic until fragrant. Then add the beef until browned and cooked through.

2.  Add the mushrooms and continue to sauté until the mushrooms are cooked and everything is nicely browned. Pour the wine, some water, pepper, thyme and beef bouillon. Cook until it’s boiling.

3. In saparate place, mix the melted butter with flour. Then pour the mixture into the beef soup, then add the sour cream and cook until the sauce is thicken.

4. Garnish with chopped fresh parsley leaves when it’s served. Serve with fried potatoes.

Fried Potatoes


250 g potatoes, cooked then peeled and sliced really small.

1 medium onion, chopped

1/2 cube beef bouillon, cook with 100 ml water



Heat the frying pan with margarine, the saute the onion until fragrant. Add the sliced potatoes and pour with soup from beef bouillon. Cover.  To avoid burning, stir occasionally and cook until the soup is absorbed and the potatoes are soften.

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