Raya 2012 Part Deux: Beef Stroganoff
25 Aug 2012

Raya 2012 Part Deux: Beef Stroganoff

25 Aug 2012

Since Abg Fauzi didn’t spend the first few days of Hari Raya with us, we had a 2nd gathering of sorts, which involved a few dishes making a comeback (the meatballs and the tuna tetrazzini) as well as the debut of a very sinful, very yummy dish.  While the total cost of ingredients may be a little on the high side, this makes a wonderful potluck dish, with very hearty servings that are sure to please guests.

The most expensive ingredient for this dish is the sirloin.  Since the meat will be cut into small pieces anyway, you don’t need the premium cut, steak-grade sirloin sold at grocers, which costs over RM60/kg.  I bought mine from the Australian beef vendor in TTDI wet market, which only costs RM31/kg.  So try asking your usual butcher and save some $!  Don’t forget to slice the meat thinly.

Based on the recipe by Emeril Lagasse.

Updated on 16 September 2017, with new pictures and small tweaks to the recipe.

Beef Stroganoff


  • 500 grams breakfast beef, chopped into small chunks
  • 1.5 kg beef tenderloin OR top sirloin, trimmed and sliced into thin strips, about 1 x 3 inches
  • 2 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 4 medium onions, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup plain flour
  • 1 cup prune juice OR red grape juice
  • Beef stock cubes, enough for in 3 1/2 cups stock
  • 1 teaspoon Essence
  • 400 grams large white button mushrooms, wiped clean, trimmed, and sliced OR 2 (425 gram) canned mushrooms, sliced
  • 7 shallots, finely chopped
  • 4 stalks (about 1/2 cup) finely chopped green onions (daun bawang)
  • 1 tablespoon olive oil
  • 500 grams egg pappardelle wide egg noodles (found this at Cold Storage – not very easy to find elsewhere)
  • 1 (200 to 220 gram) tub sour cream
  • 2 cups (250 grams) grated white Cheddar cheese


Preheat the oven to 180 degrees C (fan 160 degrees C).

In a large skillet or Dutch oven over high heat, cook the breakfast beef until slightly crispy, about 7 minutes.

Meanwhile, season the beef with 1 teaspoon salt and 1 teaspoon black pepper.

Add the beef to the bacon and cook, stirring, for 3 minutes.

Add the onions and cook, stirring, until soft, about 8 minutes.

Add the garlic and the flour. Cook, stirring, for 3 minutes.

Add the juice…

…and the beef stock, stirring to blend, then bring to a boil.

Add 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the Essence.

Reduce the heat to medium and simmer for 5 minutes.

Add the mushrooms, shallots and green onions and cook, stirring occasionally, for 4 minutes.  Remove from the heat.

In a large stock pot over high heat, add 4 litres of water, the olive oil, and 1 teaspoon salt.

When the water has reached a rolling boil, add the pasta and cook until al dente, 5 to 6 minutes.

Drain well and add to the beef sauce together with the sour cream, and toss to coat evenly.

Pour the mixture into a deep 9 x 13-inch baking dish. (This will be a tight fit.  I couldn’t fit it all in my 14″ oval dish and had to pour the rest into another 8″ x 8″ dish)  Sprinkle the cheese evenly over the top of the noodle mixture.

Place the baking dish on a large baking sheet and bake until bubbly and golden, about 20 minutes.  Remove from the oven and serve warm.

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