Beef stroganoff and fragrant rice

beef stroganoff

Usually made with the best cut of beef which allows for quick cooking. Alternatively use sliced cooked beef from the Sunday roast or slices of cooked beef from the deli counter.

Serves: 4

Total time: 45 minutes


  • 2 tablespoons of dijon mustard
  • 2 tablespoons coconut milk (approx)
  • 8 mushrooms sliced
  • 400g chopped tomatoes (one can)
  • 2 tablespoons of garlic puree
  • 60ml natural yoghurt
  • 2 onions sliced
  • 4 cups of cold water
  • Seasoning
  • 2 spring onions
  • 1 bunch chopped parsley small
  • 2 cup basmati rice
  • 500g sirloin steak sliced into thin pieces or cube
  • 50 g gherkin (optional)
  • 1/2 tablespoon of turmeric powder


  • Saute beef in oil for about 15 minutes
  • Slice onions and add with mushrooms to beef , continue to cook until meat is tender. The darker or older the mushrooms the darker the stroganoff
  • Add mustard, tomatoes, paprika and sliced gerkins, bring to boil
  • Cool for a minute or two add the yoghurt
  • Stir
  • Serve with rice and sprinkle with chopped parsley
  • To Make Fragrant Rice –
  • Add cold water and turmeric to saucepan,
  • Add rice and bring to boil. Place tight fitting lid onto saucepan
  • Turn off heat and cook for 20 minutes – do not be tempted to take of lid during cooking time
  • When all the water has evaporated, add finely diced scallions and enough coconut milk to gently bind the rice
  • Stir gently, press into a dome shaped cup
  • Press well
  • Turn onto a hot plate with stroganoff
  • Repeat 3 times
  • Alternatively spoon rice onto dish and spoon stroganoff onto rice