From the memory bank: Stroganoff

This is a different take on Stroganoff.  It’s quick and easy to make, with total cooking and preparation time of about 30 minutes (depending on whether or not you have to slice you own meat).  I usually cook this with either beef or kangaroo, but that doesn’t mean you can’t use pork, lamb, chicken or another meat of your choice.

Serve with rice, pasta or potatoes

Feeds 4 people


  • 500 grams of meat
  • 200 grams of mushrooms
  • 1 onion
  • 200 millilitres of lite sour cream
  • 3 tablespoons of tomato paste
  • 1 – 2 tablespoons of oil


Slice meat into strips.  Slice onions and mushrooms finely – keep separate from the meat.

Heat oil in the wok/frying pan.  Add meat and stir until cooked over a medium to high heat.  Add the mushrooms and onion and stir until the onion is soft.  Add sour cream and tomato paste.  Stir over a low heat until the sour cream and tomato paste are heated through.  Serve and enjoy.