Recipe: How to make Beef Stroganoff

Here, food writer John Duxbury walks us through the steps to making a delicious Beef Stroganoff.

Recipe: How to make Beef Stroganoff
A winter staple: beef stroganoff. Photo: John Duxbury/Swedish Food

This dish actually originated in Russia, a country famed for its cold winters, but is very popular in Sweden where Beef Stroganoff is the ideal go-to for a Swedish supper as the chilly weather approaches. Swedes often add a twist to the recipe, using Falukorv sausage instead of beef.

This version of the recipe uses a generous portion of wild mushrooms, but this dish is versatile and the mushrooms can easily be substituted according to your tastes.


Serves: 2

Level of difficulty: Easy

Preparation: 10

Cooking: 20

Total: 30


– Although traditionally made with fillet steak, it's worth experimenting with other cuts which, although not as tender, have more flavour. If using a cheaper cut be sure to cut the meat across the grain when slicing it up.

– Look out for Galloway beef. The cattle are able to withstand cold climates so they are common in Sweden, Scotland, Canada and New Zealand. The meat has been rated by the US Government’s National Livestock and Meat Board as first for flavour and first for juiciness.

– If you are cooking a larger quantity, fry the beef in batches.

– Serve with rice or pasta and a salad with a walnut oil dressing.


250g beef (fillet, sirloin or rump are good choices)

3tbsp butter

1 small onion, peeled and thinly slices

1/4 tsp freshly ground nutmeg, or less

200g mixed wild mushrooms

120ml soured cream

1 tbsp brandy or sherry (optional)


1. Cut the beef into thin strips about the width and length of a finger.

2. Melt a tablespoon of butter in a large pan on a medium heat. Increase the heat to high/med-high and add half of the strips of beef. You need to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. While cooking the beef, season it with some salt and pepper. When both sides are browned, remove the beef to a dish and keep warm. Repeat with the remaining beef.

3. Reduce the heat to medium, add another tablespoon of butter and the onions to the pan. Cook until transparent and softened, ensuring that the meat juices are soaked up. Remove the onion to the same dish as the meat and keep warm.

4. In the same pan, melt another tablespoon of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle on nutmeg, salt and pepper.

5. Reduce the heat to low; add the soured cream to the mushrooms and stir thoroughly. Do not let it boil or the soured cream will curdle. Stir in the beef and onions. Add salt and pepper to taste. Stir in the brandy if desired.

Recipe courtesy of John Duxbury, founder and editor of Swedish Food.

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The three tasty treats that make spring in Sweden a forager’s dream

Although parts of Sweden are still under snow at this time of year, spring is in full swing here in Skåne in the south of Sweden. Here are The Local's top tips for what you can forage in the great outdoors this season.

The three tasty treats that make spring in Sweden a forager's dream

You might already have your go-to svampställe where you forage mushrooms in autumn, but mushrooms aren’t the only thing you can forage in Sweden. The season for fruits and berries hasn’t quite started yet, but there is a wide range of produce on offer if you know where to look.

Obviously, all of these plants grow in the wild, meaning it’s a good idea to wash them thoroughly before you use them. You should also be respectful of nature and of other would-be foragers when you’re out foraging, and make sure not to take more than your fair share to ensure there’s enough for everyone.

As with all foraged foods, only pick and eat what you know. The plants in this guide do not look similar to any poisonous plants, but it’s always better to be safe than sorry – or ask someone who knows for help.

Additionally, avoid foraging plants close to the roadside or in other areas which could be more polluted. If you haven’t tried any of these plants before, start in small doses to make sure you don’t react negatively to them.

Wild garlic plants in a park in Alnarpsparken, Skåne. Photo: Johan Nilsson/TT

Wild garlic

These pungent green leaves are just starting to pop up in shady wooded areas, and may even hang around as late as June in some areas. Wild garlic or ramsons, known as ramslök in Swedish, smell strongly of garlic and have wide, flat, pointed leaves which grow low to the ground.

The whole plant is edible: leaves, flowers and the bulbs underground – although try not to harvest too many bulbs or the plants won’t grow back next year.

The leaves have a very strong garlic taste which gets weaker once cooked. Common recipes for wild garlic include pesto and herb butter or herbed oil, but it can generally be used instead of traditional garlic in most recipes. If you’re cooking wild garlic, add it to the dish at the last possible moment so it still retains some flavour.

You can also preserve the flower buds and seed capsules as wild garlic capers, known as ramslökskapris in Swedish, which will then keep for up to a year.

Stinging nettles. Wear gloves when harvesting these to protect yourself from their needles. Photo: Johan Nilsson/TT

Stinging nettles

Brännässlor or stinging nettles need to be cooked before eating to remove their sting, although blanching them for a couple of seconds in boiling water should do the trick. For the same reason, make sure you wear good gardening gloves when you pick them so you don’t get stung.

Nettles often grow in the same conditions as wild garlic – shady woodlands, and are often regarded as weeds.

The younger leaves are best – they can get stringy and tough as they get older.

A very traditional use for brännässlor in Sweden is nässelsoppa, a bright green soup made from blanched nettles, often topped with a boiled or poached egg.

Some Swedes may also remember eating stuvade nässlor with salmon around Easter, where the nettles are cooked with cream, butter and milk. If you can’t get hold of nettles, they can be replaced with spinach for a similar result.

You can also dry nettles and use them to make tea, or use blanched nettles to make nettle pesto.

Kirskål or ground elder, another popular foraged green for this time of year.
Photo: Jessica Gow/TT

Ground elder

Ground elder is known as kirskål in Swedish, and can be used much in the same way as spinach. It also grows in shady areas, and is an invasive species, meaning that you shouldn’t be too worried about foraging too much of it (you might even find some in your garden!).

It is quite common in parks and old gardens, but can also be found in wooded areas. The stems and older leaves can be bitter, so try to focus on foraging the tender, younger leaves.

Ground elder has been cultivated in Sweden since at least 500BC, and has been historically used as a medicinal herb and as a vegetable. This is one of the reasons it can be found in old gardens near Swedish castles or country homes, as it was grown for use in cooking.

Kirskål is available from March to September, although it is best eaten earlier in the season.

As mentioned, ground elder can replace spinach in many recipes – you could also use it for pesto, in a quiche or salad, or to make ground elder soup.