Beef Stroganoff (Serves 3-4)

Deb May 3, 2004
  • 1 lb (450g) stirfry steak, cut in strips
  • 2-3 Tbs kefir (or tamari, or tamari mixed with red wine)
  • 4 Tbs butter
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 4oz (100g) sliced mushrooms
  • about 8 baby turnips, washed and sliced
  • 1 Tbs paprika (Hungarian, if possible)
  • 1 Tbs tomato paste
  • 1 1/2 cups beef stock
  • 1 Tbs chopped parsley
  • 1-2 tsp sea salt
  • 1/2 cup cultured cream (eg. crème fraiche, kefired cream) at room temperature, to prevent curdling

In the morning, mix the steak with the kefir and leave in the fridge to marinate. Stir a couple of times during the day if you can.

Sauté onion, garlic, mushrooms and turnips in butter till onions are transparent, then remove to a bowl. Brown the steak quickly in olive oil and butter. Add the vegetables back, with paprika & tomato paste and mix well. Add beef stock, stirring constantly. Simmer, covered, until meat is very tender, and little liquid remains. Add the parsley and salt to taste. Stir cultured cream into the bulk of the meat mixture. Reheat gently, but do not bring to boiling point or the sauce will curdle. Serve as is, or with your favourite starchy carb. Some suggestions – basic brown rice, mashed potatoes, garlicky whole grain bread or minature pancakes.

Fast track variation:

If you like your steak rare, use a good frying steak, miss out the stock and the simmering stage. Serve straight away.