There were pros and cons living at college while I was uni.

I had the BEST time of my life

But I also had to put up with hospital liked food for 3 years.

Beef stroganoff was never one of my favourite. Since I have never had that before I started living in college, I had no idea what it’s meant to taste like! So for 3 years I was eating some BRIGHT ORANGE, BLAND stew thingy!

Not until one day when a friend invited me over for dinner, he cooked me something wonderfully creamy and tasty! I asked him what is it? And of course, you guessed it, it was beef stroganoff!

I like to cook things that are easy to manage and almost foolproof! lol And this dish falls into that category! Another good thing is that you can serve it with either rice, pasta or mashed potato!

Ingredients (MAKE 5)

(recipe from the book ”In the Kitchen”)

  • 500g Beef, striped
  • 1 onion, thinly sliced
  • 250g button mushrooms
  • A bunch of green beans
  • oil
  • 1 clove garlic, crushed
  • 2 tablespoon of paprika
  • 250ml (1 cup) beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1/3 cup sour cream
  • 500g spiral pasta, to serve


  1. Heat oil in pan, cook beef on medium-high heat until it just browned. Cook in 2 batches. Transfer them into heat proof bowl.
  2. Return to pan, add onion to cook for about 3min, then add mushroom to cook for a further 2-3 mins or until soften
  3. Add garlic and paprika cook for further 1 min until fragrant.
  4. Put in stock, worcestershire sauce, tomato paste. Bring to boil. Reduce heat to low, return beef to pan, simmer and cover for 20mins or until beef is tendered.
  5. While beef is simmering away, cook pasta and steam green beans.
  6. Return to pan, check seasoning, then add sour cream, stir to combine.
  7. Serve with pasta and green beans.


  1. Depends on how thick or thin your beef stripes are, simmer time is varied. Mine ones were fairly thin so 20min simmering time was wayyyyy too long for me, they came out not as tender as I would like them to be : ( so make sure you adjust the simmer time depends on the thickness of your beef! Check them every 5 mins or so until they become tender!
  2. Since I was serving my stroganoff with pasta, I wanted to make the dish extra ‘saucey’. So I pretty much double the stock amount to 2 cups, 4 tablespoon of paprika, 3 tablespoon of tomato paste, 3 tablespoon worcestershire sauce. And lastly increased the sour cream amount to 1/2 cup. The sour cream will thicken up the sauce so if you like a thicker texture add in more, or just adjust it to your liking!