JB – a variation on Stroganoff

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This variation was made with beef, potato, carrot, onion, celery, red cabbage, kidney, black-eyed and pinto beans.
I used coconut oil to fry the ingredients rather than veg oil.
I also added some fine chopped fresh ginger and parsley.


  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 clove of garlic
  • 1 tbsp butter
  • 250g mushrooms, sliced
  • 1 tbsp plain flour
  • 500g fillet steak, sliced or 500g of hard veg, i.e. spuds, turnips, swedes, carrots, parsnips that type of thing.
    Could also add a variety of beans.
  • 150g crème fraîche or substitute to make low cal
  • 1 tsp English mustard
  • 100ml beef stock or veg stock
  • ½ small pack of parsley, chopped


Heat 1 tbsp olive oil in a frying pan then add 1 sliced onion and cook on medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.

Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.

Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.

Season everything well, then tip onto a plate.

1 tbsp plain flour into a bowl with a big pinch of salt and pepper

Add 500g of sliced fillet steak in the seasoned flour.

Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.

Add the onions and mushrooms back into the pan.

Whisk 150g crème fraîche, 1 tsp English mustard and 100ml stock together, then stir into the pan.

Cook over medium heat until either meat or veg are to your taste. I often use a slow oven ( 150C ish) or a slow cook put (about 5 hours on low)

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