Masterchef Stroganoff

"From the TV show Masterchef."
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by Chickee photo by Chickee
Ready In:




  • Combine paprika, flour and 1 teaspoon of sea salt in a bowl. Toss beef in the mixture to coat.
  • Heat 2 tablespoons of the oil in a large frying pan over high heat and sear the beef for 1-2 minutes or until browned. Remove and set aside.
  • Reduce heat to medium-high; add half the butter and remaining the olive oil. Cook the mushrooms until caramelised.
  • Reduce the heat to medium, add remaining butter, eschalots and cook for a few minutes until softened.
  • Add the tomato paste, brandy, stock, Worcestershire sauce and bring to the boil.
  • Reduce heat to medium, stir in crème fraiche, reserved beef and juices, then season with salt and pepper.
  • Serve with pasta, mashed potato or rice.

Questions & Replies

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  1. NurseJaney
    *Made for Australia/NZ Swap #70* Prepared following the directions, but used a package of stew beef and sour cream. Due to not using tender beef, I let it simmer a few extra minutes, and served it over mashed potatoes. Lovely comfort food on a cold windy night ! Thanks for posting, Chickee -- will be fixing this for company !!
  2. Mom2Rose
    Aussie Swap#43: I love stroganoff and this recipe did not disappoint. I love the addition of the creme fraiche and brandy!
  3. Lavender Lynn
    This made a wonderful dinner last night. A beautiful brown sauce with an elegant taste. Made for Aus?NZ Swap.


I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
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