Beef Stroganoff

FF: Beef Stroganoff

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I have mentioned in another post that I am going through a month or two of edible experiments on non-pinoy spices. Inside supermarkets, I have this tendency to spend more time in front of the herbs section contemplating on at least 2 to use for the coming week. Parsley, thyme, rosemary, coriander, mint. Oh yeah, I grow basil!

Here is one using parsley and I say, quite good served over pasta or plain rice.


Beef Stroganoff
Prep time: 
Cook time: 
Total time: 
  • Sirloin steak, thinly sliced
  • 1 onion, diced
  • Button mushrooms, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 cup cream
  • 1 tsp tomato sauce
  • Salt and pepper
  • 2 tbsp fresh parsley, chopped
  1. Heat olive oil in a non-stick pan. Cook onion and mushrooms over medium heat until softened. Transfer to another bowl.
  2. Add more olive oil to the pan if necessary. Fry beef over high heat, stirring occasionally, for about 5 minutes or until cooked.
  3. Throw in cooked onion and mushrooms. Add cream and tomato sauce, and season with salt and pepper. Heat, stirring occasionally.
  4. Turn off the heat. Add half of the chopped parsley and mix thoroughly. Serve immediately; garnished with the rest of the chopped parsley.


Don’t be afraid of the garnish or think it’s something you don’t really wanna eat. I tell you, the fresh parsley does makes a difference. My boys love it!

Food Friday

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

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