Beef stroganoff with rice


Serves 4

Chef Mariza de Jager


  • 2 Tbsp butter
  • 250g button mushrooms, sliced
  • 1 onion, thinly sliced
  • 1kg sirloin steak, sliced thinly
  • 2 Tbsp all-purpose flour
  • 250ml Duke Sauvignon Blanc
  • ½ tsp ground mustard seed, or 1 Tbsp whole grain mustard
  • 400g tin whole peeled tomatoes
  • 125ml cream
  • ½ tsp salt
  • ¼ tsp ground black pepper


  1. In a large pan, heat 1 tbsp of butter. Sauté the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside.
  2. Add the remaining 1 tbsp butter to the pan and heat until melted. Add the onions to the butter and sauté for 1-2 minutes.
  3. Toss the beef chunks with the flour and add them to the pan. Cook until browned, 2-3 minutes.
  4. Add the wine, mustard powder, and tomatoes to the pan along with the cooked mushrooms, scraping the bottom of the pan to pick up any sticky bits.
  5. Simmer the mixture over medium heat for 10-15 minutes, until the beef is cooked to your liking.
  6. Pour the cream into the saucepan and mix to combine.
  7. Season to perfection with salt and freshly ground black pepper.

Serve the stroganoff with rice and a glass of DUKE Shiraz.