Easy Beef Stroganoff

stroganoff2 There are days where my family feels like having beef for dinner, but steak is well, too heavy. These are the times when I make stroganoff. It is somewhat of a comfort food to us, and I serve it over buttered noodles or rice. I usually use tenderloin, though there is no stopping you from using other cuts of beef such as rib-eye. My mother-in-law buys us nice pieces of tenderloin from Ghim Moh market often enough and so we usually have beef stashed in our fridge.

Even though beef stroganoff sounds like a fanciful dish, it really is quite simple to prepare, and requires but a few ingredients. I must emphasise here that dijon mustard is paramount to the taste of this dish – you must include it. I am not a big mustard fan, but the addition of the mustard in this dish brings out the flavours so much more.


Easy Beef Stroganoff

Serves 3-4
From magazine Adapted from Bon Appetit


  • 600g beef tenderloin (cut into 2X1X1/2 inch strips)
  • 2 tablespoons olive oil
  • 4 tablespoons olive oil
  • 1/4 cup chopped shallots
  • 300g brown button mushrooms (sliced thickly)
  • 1 cup chicken/beef broth (low sodium)
  • 3/4 cups whipping cream
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon paprika
  • salt and black pepper


Step 1
Dry beef strips using paper towels. In a large skillet, heat 2 tbsp oil over high heat. Brown beef strips in batches. Set aside.
Step 2
Add remaining oil to skillet and saute shallots until tender. Add mushrooms and stir fry till liquids evaporate slightly. Season with black pepper.
Step 3
Add in stock and simmer till stock thickens about 10 minutes. Stir in cream and dijon mustard. Add in beef and simmer till heated through.
Step 4
Stir in dill and paprika. Season with salt and pepper.
Step 5
Serve hot over rice or buttered noodles.

Zucchini and Mushroom Pasta

I found a packet of Lemon Pepper Pappardelle sitting in my cupboard, and decided to do something with it. Rummaging through my fridge, I found a zucchini and a pack of swiss brown button mushrooms. I decided to combine the ingredients, and the result is a simple, healthy and delicious pasta. I bought my pappardelle from Euraco. They have a retail shop at ToTT called Torque. You can however, choose to replace the pappardelle with your favourite spaghetti, linguine or fettucine.

Zucchini and Mushroom Pasta
Serves 2

150g lemon and pepper pappardelle

2 tbsp olive oil
3 cloves of garlic, minced
1 zucchini, thinly sliced and cut into strips
6 swiss brown mushrooms, sliced
1/4 tsp dried oregano
salt and pepper
freshly grated parmesan cheese


  1. Cook pappardelle in a large pot of boiling salted water till al dente.
  2. Heat 2 tbsp of oil in a large skillet over medium heat.
  3. Sauteed garlic till slightly soft. Add zucchini and sauteed for 3 – 4 minutes.
  4. Add in mushrooms and sauteed till vegetables are tender.
  5. Add in oregano.
  6. Turn off heat and toss pasta in vegetables.
  7. Season with salt and pepper.
  8. Serve with freshly grated parmesan cheese.