Originally appearing in a Russian cookbook in the 1880s, Beef Stroganoff has long been a staple of many families’ weeknight meals. This rich and creamy version uses mushrooms, brandy, Dijon mustard and plenty of sour cream. Serve over noodles, mashed potatoes or with a thick chunky of artisan bread.

Yield: Serves 8.



  • 4 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 3 tbsp salted butter
  • 1/4 cup brandy
  • 2 tbsp all-purpose flour
  • 1 can (10 oz/284 mL) beef broth
  • 1 tbsp Dijon mustard
  • 1 tbsp tomato paste
  • 1 tsp packed brown sugar
  • 1 tsp dill weed
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 cup sour cream
  • 1 1/2 lb (0.75 kg) beef tenderloin, cut into thin strips
  • 2 tbsp olive oil


  1. In a large frypan over medium heat, sauté mushrooms and onion in butter until lightly browned and juices are evaporated. Add brandy and simmer until liquid is reduced to 1 tbsp. Stir in flour until blended.
  2. Stirring constantly, gradually add broth. Stir in mustard, tomato paste, sugar, dill, salt and pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened. Stir in sour cream and set aside.
  3. In a frypan over medium-high heat, stir-fry beef in oil in batches just until browned. Reduce heat and add sour cream mixture to beef. Cook and stir just until mixture is heated through; do not boil. Serve immediately.
Nutritional analysis per serving:

294 calories, 17.4 g fat, 23.5 g protein, 7.9 g carbohydrate, 0.9 g fibre, 305 mg sodium