The Queen’s Kitchen


Swedish Stroganoff November 17, 2003

Filed under: Swedish — Carrie @ 12:38 pm

Forget nasty mushrooms. This stroganoff is made with tomato puree and sour cream, giving it a yummy flavor I never knew stroganoff could have. Make it with beef, pork, lamb, or venison.


about 1 pound (450 g) of meat, cut into small strips (we like to use pork b/c it doesn’t dry out as much)
2 yellow onions, chopped
2 T. butter or margarine
1 tsp. salt
pepper to taste
2 T. tomatoe puree
3/4 cup (2 dl) water
1/2 cup (1 dl) sour cream
2-3 tsp lemon juice


In a frying pan, melt butter over medium heat. Add meat and cook through. Remove meat from pan, and brown the onions in the fat until they are soft. Add the meat to the pan, along with the salt, pepper, water and tomato puree. Stir well. Cover pan and let cook over medium heat for about 20 minutes. At the end of cooking time, add the sour cream and lemon juice. Serve over rice.


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