Dorothy’s Table: Beef Stroganoff

This is a family classic and a favourite in our house.

This recipe is adapted from Cookery the Australian Way, which was my humble school book back in Year 10. I’ve changed some of the quantities and the method to make it easier and because it made more sense to me.

Use the best possible type of steak you can afford, otherwise, your kids, like mine, might say that the meet is too “chewy” and spit it out. When prepping the meat, I cut away all the fatty bits, because neither I nor the kids are fans and also because you’re cooking the meat for a very short time, so the fatty bits don’t get a chance to break down. The thinner your meat slices, the faster it will cook and the better it will taste, especially if you’re cooking for fussy kids.

Use any kind of mushroom you have on hand, or find in the shops. Button mushrooms, swiss browns or flat caps. They all taste good. I’ve doubled the amount of mushrooms than the original recipe called for, because I love mushrooms and my kids tolerate this amount. If your kids or anyone else you’re cooking for isn’t that keen on them, just reduce the amount. My younger son used to pick the mushrooms out, but now, at 13, he just eats them.

On with the recipe!

Originally published at A blog of her own.