Texan Beef Stroganoff

This one’s a bit of a twist on an old-school favourite.

Classic beef stroganoff usually leans on paprika and cream — nothing wrong with that — but I’ve been giving it a hit of Smokey Joe’s Texan Seasoning lately, and it’s been a game-changer.

That smoky, peppery edge cuts through the richness of the sauce and gives the beef some proper depth. It’s still creamy, still comforting, but with a bit more attitude. I like to serve it over pappardelle or mash, but rice works too. Whatever carries the sauce.

You don’t need any fancy cuts — rump or sirloin sliced thin does the job. Just don’t overcook it. Quick sear, simmer at the end, and it stays tender.

If you’ve got leftovers (which is rare around here), it reheats well too or use the leftovers to make a pie . One of those dishes that somehow tastes even better the next day.

Serves: 4

Prep time: 15 mins

Cook time: 25 mins

what you need

• 600g beef rump or sirloin, sliced into thin strips

• 1 onion, thinly sliced

• 2 garlic cloves, minced

• 250g mushrooms, sliced

• 2 tsp Smokey Joe’s Texan Seasoning

• 1 tbsp plain flour

• 1 tbsp Worcestershire sauce

• 1 cup beef stock

• ¾ cup sour cream

• 2 tbsp oil (for frying)

• Salt and pepper, to taste

• Fresh parsley (optional)

• Cooked pasta, mash, or rice — for serving

  
  

what to do

1. Prep the beef: Toss the beef strips in Texan seasoning and a bit of oil. Set aside to marinate while you prep the rest.

2. Sear the beef: Heat a large pan or skillet over high heat. Cook the beef in batches so it browns, not steams. Only a minute or two each batch. Remove and set aside.

3. Cook the veg: Add a splash more oil if needed. Lower the heat to medium. Cook the onion for a few minutes till soft, then add garlic and mushrooms. Cook until mushrooms are browned.

4. Make the sauce: Sprinkle in the flour and stir for a minute. Add the Worcestershire sauce and beef stock. Stir well and bring to a simmer.

5. Finish it off: Stir through the sour cream. Return the beef (and juices) to the pan. Simmer gently for 5–7 minutes, until the sauce thickens and beef is tender. Don’t let it boil hard or the sour cream might split.

6. Taste and season: Add salt and pepper if needed. Sprinkle over parsley if you’re using it.

   
   

Serve hot over pappardelle, creamy mash, or rice. A proper stick-to-your-ribs kind of feed, with that smoky Texan peppery kick giving it a new edge.