Abi cooks her mom’s classic beef stroganoff

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Abi cooks her mom's classic beef stroganoff

When it comes to stroganoff, Abigail Donnelly prefers to use fillet as it’s softer when cooked. But here she shares her mom’s classic recipe that she used to make for almost every dinner party she had when she was growing up.


Serves 4

butter 1 T
sunflower oil 1 T
onion 1, finely chopped
button mushrooms 250 g , halved (I like to tear them in half)
sirloin steak 500 g, cut into strips (or ready cut from Woolworths)
garlic 2 cloves, chopped
brandy, dry sherry or white wine 1/4 cup
beef stock 1/2 cup
sour cream 1 cup
sea salt and freshly ground black pepper, to taste
Rice or tagliatelle, for serving

1 Heat the butter and oil in a frying pan (I like to use a cast-iron one) and cook the onions and mushrooms over a medium heat until browned, about 6 minutes.
2 Remove from the heat and add the steak to the hot pan. Return to the heat and cook for 3 minutes.
3 Add the brandy, sherry or wine and cook for 1 minute.
4 Return the onion and mushrooms to the pan with the steak.
5 Add the beef stock and cook until it starts to bubble, then add the sour cream and season. Serve with rice or fresh tagliatelle and a sprinkling of chopped parsley if you like.

My mom used to use a can of mushroom soup instead of the stock.

Abigail Donnelly Article by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Talana Dreyfus
    June 21, 2023

    Easy and yummy. How do we ensure the meat stays tender?

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    July 14, 2015

    How can I print this?

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      July 16, 2015

      Hi Paula,

      You can print the recipe at the following link by clicking on the printer icon under social media > http://taste.co.za/recipes/classic-beef-stroganoff/

      The TASTE team.