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Beef Stroganoff recipe

A snapshot of the Hub-UK
menu in December 2000
Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This is the easy version of Beef Stroganoff but don't be fooled into thinking it is not fit to serve to guests. It is easy to prepare and can be prepared in advance and warmed in the microwave. You do not need to be precise with the ingredients, all are appoximates.


0.375kg Rump Steak
1/4 pt sour cream
1 medium onion
250g mushrooms (avoid button ones as you want flavour)
2 tbsp tomato ketchup
3 Oxo (beef stock) cubes
Pinch sea salt
Black pepper

  • Thinly slice onion and fry in a little bit of olive oil for 2 or 3 minutes.
  • Slice mushrooms and add to pan for a further 2 minutes.
  • Remove fat from steak and slice into thin strips. Add to pan and cook until all the pink on the meat has disappeared.
  • Add 1/2 pint of water and crumble in stock cubes, stirring as you do so.
  • Add approximately 2 tbspn tomato ketchup to thicken and flavour.
  • Cook on a low heat for 10 minutes then remove from heat and stir in sour cream. Warm through.
  • Serve on basmati rice.


  • Tomato ketchup is used by many professional chefs rather than tomato purée as it is does the same job, thickens well and is sweeter.
  • If you cannot get sour cream buy double cream and add lemon juice until taste reaches required "sourness".

Serves 2

Recipe by Hub-UK

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