Beef Stroganoff is a rich and delicious creamy meat dish of Russian origin. I prefer serving this dish with potato wedges or fries, but it works very well with rice or pasta too.



3 tbsp. oil.
600 g beef tenderloin fillet, sliced into strips.
1 red onion, chopped.
1 tbsp. tomato paste.
300 ml sour cream (found in supermarkets).
2 tsp. lemon juice.
1 tbsp. paprika (a kind of chili that is not bitter, just used for coloring the food mostly).
Freshly ground black pepper.
1 tbsp. fresh chopped parsley,
A sprinkling of paprika, for garnish.


Cut the steak into slices 1 cm/0.5 in thick, then cut each slice across the grain into strips 1 cm/0.5 in wide. Take 1 tbsp of the oil and make a paste with the paprika. Toss the beef in the paste to cover.
Heat half of the oil that’s left in a large frying pan, add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned. Transfer the mixture to a plate and keep warm.
Using the same pan you cooked the onion mixture in heat the rest of the oil until very hot. Add the fillet steak and fry quickly, turning it as you do so, for just over 1 minute. Return the onion mixture to the pan and pour in the sour cream and tomato paste. Bring to the boil and simmer for a minute or so, until thickened. Stir in the lemon juice and parsley. Serve over fries and with a side salad.

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