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:
Ingredients
- 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
Instructions
- Heat olive oil in a non-stick pan. Cook onion and mushrooms over medium heat until softened. Transfer to another bowl.
- Add more olive oil to the pan if necessary. Fry beef over high heat, stirring occasionally, for about 5 minutes or until cooked.
- Throw in cooked onion and mushrooms. Add cream and tomato sauce, and season with salt and pepper. Heat, stirring occasionally.
- 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!
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.
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.
i’m having the same phase.:D i’m discovering for myself herbs and spices, and yes, i linger at the organic section smelling each leaf, bulb and whatnots. your stroganoff looks so goodddd!
luna miranda´s last blog post..Food Friday: sweet but not simple
Wow! Mouthwatering Iska! I love the shots, too…. mmmmmmmm basta mouthwatering talaga.. I’m drooling, seriously!
Zriz´s last blog post..I Heart Pasta
That is the kind of beef dish my family loves, beef+mushroom=love! (good thing I still have some parsley left!
g_mirage2´s last blog post..Litratong Pinoy – Tsokolateng Puso
grabe! kakagutom! i love it with sour cream and lotsa paprika
liza´s last blog post..WW – Roses for you
am drooling all over the keyboard!!! so yummy!
thanks for sharing the recipe … will bookmark for future use.
appreciate much your playing again, Iska
Happy FF
maiylah´s last blog post..Food Friday
this is my emergency dish (as in pag walang ibang maisip na lutuin) i tried this on pork and chicken too
my entry is here
Great day for us Food Friday Eaters
Thanx for the Visit
Jay´s last blog post..Pinoy Street Food # 16: Lumpiang Gulay
great recipe…
sarap dito ang daming food. beef stroganoff is one of my favorite dish to eat (hehe, i’m not much of a cook eh).
maggie´s last blog post..The Continuation: Pit Stops Five and Six
It was a bad idea to read this recipe a few minutes before going to bed. I’m hungry tuloy! I’ll take a look at this again tomorrow and prepare it for dinner! I keep fresh parlsey and basil in my kitchen. Don’t you just love basil??
Mica´s last blog post..Halo-halong H♥lo: A Servant’s Heart
Thank you all for your wonderful comments. I just love experimenting and searching for something new to cook…
