Guest Post: Beef Stroganoff

Once again, a very kind blogger has come to my rescue with a great guest post. Sawsan, AKA The Food Doctor, from Chef in Disguise has written a great guest post. Chef in Disguise is full of wonderful recipes from around the world, and most come with stories of family and friendship. It’s a pleasure to read, and I’m so glad Sawsan has taken the time to share this post here!

Beef Stroganoff

The Food Doctor

Beef stroganoff  to me is more than tender strips of beef and mushroom cooked in a cream sauce. It  comes with a set of memories. It is one of the first dishes that “converted” my husband to a mushroom lover (though he still wouldn’t admit it). You see, my husband had a long list of things he wouldn’t even try, mushrooms were on the top of the list followed by okra, eggplant and red beans to name a few.

I personally loved mushrooms and was not ready to omit it from my menu without a fight.

I started making dishes with ingredients my husband loved and sneaking in the mushrooms, it didn’t work at first but slowly and I mean SLOWLY things began to change. Straganoff was actually the first dish (that contains mushrooms) that huzz asked me to make.

You can make this with cooking cream instead of my version with stock and heavy cream but I find mine slightly lighter. I love the addition of oregano, I think it does beautifully with both mushroom and beef. If you have never tried the oregano mushroom before, I urge you to  give it a try but if you have something against oregano please feel free to omit it. It is entirely optional.

I usually serve stroganoff with rice or pasta (fettucini is my favorite) but I know people who love it with noodles, fries or a good slice of bread. It is entirely up to your taste .

Beef stroganoff

250 gm Beef cut into strips

2-3 tablespoons vinegar



1 tablespoon butter

2 tablespoons olive oil

1 can of mushrooms (you can use fresh)

1 onion chopped

1 tablespoons flour

3 cups chicken stock

1 teaspoon mustard

1 tablespoon soya sauce

125 gm heavy cream

1 tablespoon dried oregano

Add the vinegar to the beef, toss to coat and set aside (This will tenderize the meat and add a hint of sourness)

Melt the butter and then add the olive oil to the pan.

Drain the beef strips season with salt and pepper,add them to the pan and stir occasionally for 5 minutes.

Push the meat to one side of the pan, add the onions to the empty space.

Stir the onions occasionally for 2 minutes then add the mushrooms, saute for 5 minutes

Add the flour and stir till it begins to change color to slight golden, add the chicken stock , allow to come to  gentle boil .

Add the mustard, soya sauce  and oregano then lower the heat stirring occasionally.

When the mix starts to thicken,add the heavy cream and stir to combine, cook for 5-7 minutes.

Canadian Beef Tacos

The people at Canadian Beef are giving five Canadian bloggers the opportunity to go to Eat Write Retreat this May. Eat Write Retreat is a food blogging conference with workshops on writing, cooking and photography. And I’m dying to go.

Although I have several vegetarian posts up, I am a meat eater. I often mess up beef so when making it for myself I tend to stick to simple recipes. These tacos are incredibly simple,perfect for a weeknight meal. They are by no means authentic Mexican cuisine, just a combination of flavours I enjoy.

I used sirloin tip steak. This is not the same as top round; if not marinated or cut very thinly it can be chewy. This recipe calls for both of those steps, so the meat works well in the tacos.

Canadian Beef Tacos

  • Sirloin Tip Steak
  • Juice of 2 lemons
  • 2 tbsp Olive oil
  • Chilli powder
  • Red onion, sliced
  • Red and green peppers, sliced
  • Salt and pepper
  • Tortillas
  • Avocado, mashed
  • Lemon wedges for serving
  1. In a large Ziploc bag, combine the lemon juice, olive oil, and chilli powder. Add the steaks to the bag, seal and marinate for 20 minutes to an hour on the counter, or up to 4 hours in the fridge.
  2. When ready to serve, sautee the onions and peppers for a few minutes until slightly softened but not cooked through. Season with salt and pepper.
  3. Remove the steaks from the plastic bag and dry them with paper towels. Season with salt and pepper. In a large skillet on high heat, fry the steaks for 2-3 minutes a side. Let rest of 5 minutes then thinly slice. While the meat is resting warm the tortillas.
  4. Assemble the tacos. Place some meat on a tortilla, then the peppers and onion, and top with the mashed avocado.