East-meets-West stroganoff

This article has not been rated yet.


10 min


4 servings

* PLUS Cooking time: 12 minutes
East-meets-West stroganoff

Andreas Trauttmansdorff


  • 1 medium-size onion
  • vegetable oil
  • 250-g pkg sliced button mushrooms , about 4 cups
  • 1/4 cup dry sherry , or sake
  • 2 tbsp cornstarch
  • 284-mL can undiluted beef broth
  • 1 to 2 tbsp hot chili-garlic sauce
  • 1 tbsp soy sauce
  • 500 g beef stir-fry strips , or inside round, cut into thin bite-size strips
  • 1/4 cup light sour cream
  • 1/2 cup coarsely chopped fresh basil


  • Coarsely chop onion. Lightly coat a large, non-stick frying pan with oil and set over medium heat. When hot, add onion. Stir frequently until onion starts to soften, about 3 minutes. Add mushrooms and stir often until lightly browned, 3 to 5 minutes. While mushrooms are cooking, pour sherry into a bowl. Then whisk in cornstarch until dissolved and stir in broth and chili-garlic and soy sauces.
  • Remove mushrooms and onion to a small bowl. Increase heat to high. Add a little more oil to pan, then add beef strips. Stir often until no pink remains, 3 to 4 minutes. Stir cornstarch mixture, then add to pan. Stir almost continuously until sauce bubbles and thickens, 2 to 3 minutes. Return mushroom mixture to pan. Stir often until warmed through, 2 minutes. Remove from heat and stir in sour cream. Taste and add more chili-garlic sauce, if needed. Sprinkle with basil. Great with noodles.

Nutrition (per serving)

  • Calories
  • 255,
  • Protein
  • 29.6 g,
  • Carbohydrates
  • 11.3 g,
  • Fat
  • 8.4 g,
  • Fibre
  • 1.6 g,
  • Sodium
  • 815 mg.

Asian flair from a couple of bottled sauces adds exciting new flavour to a comforting favourite.

Great greens

As a variation, stir in a handful of frozen peas, snow peas or fresh baby spinach during the last few minutes of cooking.