SHE HAS CRAVINGS

BEEF STROGANOFF PASTA

The first time I had Beef Stroganoff was in 2012, during my first week in Australia. My dad had flown over to help me settle into university, and Beef Stroganoff was one of the dishes we’d have together.

Ever since, this dish has carried a quiet melancholy for me. It’s rich and comforting, yet somehow bittersweet. Every time I make it, I’m reminded of that chapter of my life — the excitement of starting something new, the uncertainty that came with it, and the love of a parent quietly letting go.

Fourteen years later, it remains one of my favourite comfort meals. It’s elegant enough to serve to guests, yet simple enough for a cosy dinner at home. I hope it finds a place at your table the way it has at mine.

INGREDIENTS

To boil:

  • 400g pasta (I used De Cecco Pappardelle)
  • Reserve 1 cup pasta water

For the beef:

  • 350–400g sliced beef
  • 1 tsp salt
  • Pinch of black pepper
  • 2 tsp cornflour

Stroganoff Sauce:

  • 75g butter
  • 1 brown onion, diced
  • 1 tbsp minced garlic
  • 150g sliced mushrooms
  • 5 sprigs fresh thyme
  • 2 cups beef stock (or 2 beef stock cubes dissolved in boiling water)
  • 1 tbsp Dijon mustard (I use halal certified brand, Beaufor)
  • 2 tbsp Worcestershire sauce (I use halal certified brand, Lea & Perrins)
  • 200ml cooking cream
  • ½ cup sour cream
  • Salt, to taste
  • Sugar, to taste
  • Fresh parsley (optional)

HOW TO MAKE IT

  1. Bring a large pot of salted water to a boil and cook the pappardelle until al dente according to the package instructions. Reserve about 1 cup of pasta water before draining.
  2. Combine the sliced beef with the salt, black pepper and cornflour. Mix well and let it marinate for 5 minutes.
  3. Heat about 2 tablespoons of olive oil in a large pan over medium-high heat. Sear the beef until nicely browned, then remove and set aside.
  4. In the same pan, melt the butter and sauté the onions and garlic until fragrant and softened.
  5. Add the mushrooms and fresh thyme. Cook until the mushrooms are tender and beautifully browned.
  6. Pour in the beef stock, scraping up all the browned bits from the bottom of the pan. These add incredible flavour to the sauce.
  7. Stir in the Dijon mustard and Worcestershire sauce until combined.
  8. Add the cooking cream and sour cream, stirring until the sour cream has fully melted into a smooth sauce.
  9. Season with salt and a little sugar to taste, then let the sauce gently simmer for 3–5 minutes.
  10. Return the beef to the pan and stir to coat.
  11. Add the cooked pasta and toss until well combined. Pour in 1–2 scoops of the reserved pasta water, depending on how saucy you like your pasta. Continue tossing until the sauce is silky and coats every strand beautifully.
  12. Finish with freshly chopped parsley, if using, and serve immediately.

Watch video HERE.

FREQUENTLY ASKED QUESTIONS

1. What is the best cut of beef for Beef Stroganoff?

Tender cuts such as sirloin, ribeye, tenderloin or thinly sliced shabu-shabu beef work best because they cook quickly and remain tender.

2. Why do you add cornflour to the beef marinade?

Cornflour helps the seasoning cling to the beef, encourages better browning and forms a light coating that helps keep the meat tender and juicy as it cooks. It also slightly thickens the sauce once the beef is added back into the pan.

3. Can I use another type of pasta?

Yes. Fettuccine, tagliatelle, linguine and penne all work well. I personally love pappardelle because its wide ribbons hold the creamy Stroganoff sauce beautifully.

4. Can Beef Stroganoff be served with something other than pasta?

Absolutely. Beef Stroganoff is also delicious served with rice, mashed potatoes, roasted potatoes or even crusty bread. We sometimes have ours with warm rice when we want something especially comforting.

5. Why do I need to reserve the pasta water?

Pasta water contains starch, which helps loosen and emulsify the sauce while allowing it to cling more evenly to the pasta. Add one to two scoops depending on how saucy you like your Beef Stroganoff.

6. Can I substitute the Worcestershire sauce?

Worcestershire sauce adds savoury depth, acidity and a subtle sweetness, so it is one of the signature ingredients in this recipe. However, you can substitute it with a mixture of soy sauce and a small splash of vinegar or lemon juice. The flavour will not be exactly the same, but it will still add seasoning and depth to the sauce.

For a halal version, make sure the Worcestershire sauce you use is halal-certified, as formulations may vary between brands. I use a halal certified Lea & Perrins brand.

7. Can I leave out the Dijon mustard?

Dijon mustard gives the sauce its subtle sharpness and helps balance the richness of the cream. It is a signature part of the recipe, but you can replace it with yellow mustard in a pinch. Start with a smaller amount, as yellow mustard can taste sharper and more vinegary.

You may also leave it out entirely, although the sauce will taste milder and slightly less complex.

8. Can I substitute the sour cream?

Yes! You can also use Greek yoghurt or additional cooking cream, although the flavour will be less tangy. When using yoghurt, add it over low heat to reduce the risk of curdling.

9. Can I use milk instead of cooking cream?

You can, but the sauce will be thinner and less rich. Full-cream milk will work better than low-fat milk. You may need to simmer the sauce slightly longer or add a small corn flour slurry to help it thicken.

10. Why did my Stroganoff sauce split?

Cream-based sauces can separate when cooked over high heat or boiled too vigorously. Once the cooking cream and sour cream are added, lower the heat and allow the sauce to simmer gently. It also helps to bring the sour cream closer to room temperature before adding it.

11. Can I make Beef Stroganoff ahead of time?

Yes. You can prepare the sauce ahead and store it in the refrigerator for up to two days. Reheat it gently over low heat, adding a splash of beef stock, cream or water if it has thickened. For the best texture, cook the pasta fresh and toss it into the reheated sauce just before serving.

12. Can I freeze Beef Stroganoff?

The sauce can be frozen, although dairy-based sauces may separate slightly once thawed. Freeze the sauce without the pasta, then thaw it overnight in the refrigerator and reheat gently while stirring. A small splash of cream or stock can help bring the sauce back together.

13. Can I use canned mushrooms?

Fresh mushrooms are recommended because they brown better and give the sauce a deeper, earthier flavour. Canned mushrooms can still be used, but drain them thoroughly and sauté them well to remove excess moisture.

15. Can I make this without fresh thyme?

Yes. You can substitute the five sprigs of fresh thyme with approximately ½ teaspoon of dried thyme or mixed herbs. Dried herbs has a more concentrated flavour, so use it sparingly.