Best Beef Stroganoff


When it comes to dinner, the whole family is a steakholder. Our caravan cook, Joe Glavic, shows us how to whip together a delicious beef stroganoff.


  • 2 tbsp of plain flour
  • 500g of beef strips or thinly diced rump steak
  • 50g of butter
  • 2 tbsp of olive oil
  • 1 brown onion
  • 2 teaspoons of crushed garlic
  • 1/2 tsp of sweet paprika
  • 200g of mushrooms
  • 1/2 cup of dry white wine
  • 3/4 cup of beef stock
  • 2 tbsp of tomato paste
  • 3 tsp of dijon mustard
  • 2 tbs of sour cream
  • Cooked fettuccine to serve (can substitute with mashed potatoes or rice)
  • Chopped fresh parsley, to serve


  1. Place the flour and beef in a bowl, and season with salt and pepper. Mix it all through to coat the beef in the flour and seasoning. You can also do this by placing the ingredients in a zip-lock bag and giving it a shake.
  2. Add half the butter and half the oil to a large frying pan. Cook over a high heat until the butter has melted.
  3. Add the beef in batches. Cook for three to five minutes or until the meat has browned. Remove the meat from the pan and transfer it to a plate. Repeat this process for the second batch, adding the rest of the butter and oil.
  4. Add a little more oil to the pan, reduce the heat to medium, and add the onion and mushroom. Cook for five minutes or until soft.
  5. Add the garlic and paprika. Cook for another minute.
  6. Add the wine, stock, tomato paste and mustard.
  7. Add the browned beef to the pan. Stir to combine. Simmer on a low heat for five minutes or until the sauce has thickened slightly.
  8. Stir in the sour cream.
  9. Serve with your choice of pasta, rice or potatoes and sprinkle with parsley.
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Joe Glavic
Joe Glavic is an avid camper and 4WDer who has free-camped in some of the most remote an inaccessible parts of Australia with his family. He is also the president of the Yarraman 4x4 Club.