Hi! I'm Joanna, or Jo. Cooking is an avenue for me to celebrate culture, heritage, and the stories behind each recipe. I focus on nostalgic recipes that are easy to recreate and enjoy.
Joanna Chung
•
May 29, 2024
I typically adjust these to taste, so feel free to add more somewhat in proportion to one another. You can also add more cream/water for more sauce and adjust the seasoning to this as well.
Thinly slice beef (2 cups) and in a bowl, season with salt and pepper (to taste). Set aside.
Chop onions (2 small) and mushrooms (16 oz). Set aside.
On medium heat in a large pan, add butter (1–2 Tbsp). Once melted, sauté beef til half cooked.
Add onions to pan and cook til soft and slightly caramelized.
Add and mix in tomato paste (4 Tbsp), ketchup (3 Tbsp), and mustard (1 Tbsp).
Add in mushrooms and cook with the lid on for ~5 minutes.
Take the lid off, the mushrooms should have let out some liquid. Turn heat to medium-low. Add beef back in, and add heavy cream (1–1 ½ cups) then mix.
Add salt (to taste). If your stroganoff is a little dry / not enough sauce, add heavy cream / water little by little and adjust the seasoning accordingly. (See note in ingredients list)
Serve with warm rice and shoestring potato sticks or crushed up potato chips. Garnish with parsley!
