Ultra Easy Beef Stroganoff

Ultra Easy Beef Stroganoff

No commercial roux needed! No commercial demi-glace sauce needed! You don't have to simmer it for a long time! You can make this dish so easily using ingredients you have already. I can't recommend this highly enough.

Ingredients: 3 to 4 servings

Thinly sliced beef (or offcuts, or coarsely chopped)
200 g
1 large
1 tablespoon + 2 tablespoons
Soup stock cube (beef if you have it)
Boiling water
300 ml
Finely chopped garlic
1 clove
3 tablespoons
3 tablespoons
Japanese Worcestershire-style Sauce
3 tablespoons
Heavy cream (or milk if you don't have cream)
100 ml
1 tablespoon


1. Slice the onion thinly. Cut the beef into easy to eat pieces and season with salt and pepper. Coat with 1 tablespoon of flour.
2. Dissolve the stock cube in boiling water to make the soup stock.
3. Put the garlic and butter in a pan and start sauteing. When it's fragrant, add the beef, onion, and 2 tablespoons of flour, and continue sauteing over medium heat.
4. When the onions are soft, pour the soup from step 2, little by little. Add the ketchup and Japanese Worcestershire-style sauce.
5. Set the heat to low, and simmer for about 10 minutes stirring occasionally.
6. Finally, add the cream (or milk) and vinegar, and simmer for an additional 3 minutes or so.
7. Serve with buttered rice or pasta.

Story Behind this Recipe

I adapted a recipe a friend taught me by changing the amounts and ingredients to be easier to make. It was a revelation to me that you could make beef stroganoff without any roux or demi-glace sauce or wine! It's so easy, and reasonably priced too - but still delicious and looks luxurious. It's a family favorite.