repliche orologi

Beef Stroganoff


Succulent and tender beef strips with mushrooms and onions smothered in rich Spur sauces. Such a treat!


  • 30ml (2 Tbsp) cooking oil
  • About 800g beef, cut into strips
  • 1 medium onion, peeled and coarsely chopped
  • 60ml (¼ cup) Spur Durky Sauce
  • 125ml (½ cup) Spur Steak Sauce
  • 250ml (1 cup) water
  • 5ml (1 tsp) Spur Seasoning Salt
  • 2ml (½ tsp) Spur Steakhouse Seasoning
  • 10ml (2 tsp) chopped fresh parsley or 3 ml (½ tsp) dried
  • 400g (2 sachets) Spur Mushroom Sauce
  • 250g Portobellini button mushrooms, quartered
  • 125ml (½ cup) sour cream


  • Heat the oil in a heavy-based saucepan and fry the beef until golden brown. Add the onion and sauté until soft.
  • Add the Spur Durky Sauce, Spur Steak Sauce, water, Spur Seasoning Salt, Spur Steakhouse Seasoning and parsley, and bring to a boil.
  • Reduce heat and simmer for about 45 minutes.
  • Add Spur Mushroom Sauce and fresh mushrooms and simmer for another 15 minutes. Add more water if needed.
  • Stir in the sour cream and simmer for a few minutes more. If needed, thicken the sauce with cornflour and water.
  • Garnish with more parsley and serve with pasta, noodles or rice.


  • Change from the traditional stroganoff and top with a layer of pastry to make a pie.
  • Substitute fresh thyme for parsley.