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Indulge Thyself // Beef Stroganoff

Indulge Thyself // Beef Stroganoff

By @indulgethyself

Edited by Homegrown Market



  • 1/2 kg black angus fillet
  • 2 vegetable cubes
  • 2 cups water
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion chopped finely
  • 1/2 cup yogurt
  • 1/4 cup non-alcoholic white wine
  • 1/2 cup vegetable stock (1 cube with 1/2 cup of water)
  • 2 cups mushrooms sliced
  • 1 tbsp chopped rosemary
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • Salt & pepper to taste


  1. In a cup dissolve 2 vegetable cubes in 2 cups of water
  2. In a bowl add the black angus fillet with the stock, cover and keep in the fridge for 1 hour
  3. Take the beef out of the fridge and drain
  4. In a pan over high heat brown the beef on both sides (max 2 minutes per side) and set aside
  5. In the same pan add the onions and cook until translucent
  6. Add mushrooms, rosemary and sauté
  7. Pour the white wine and let it boil until it completely evaporates
  8. Add the vegetable stock and let it simmer for about 5 minutes
  9. Put the beef with its juices back into the pan and mix
  10. Add yogurt, mustard, Worcestershire sauce, salt, pepper and mix until well combined
  11. Let is simmer for 5 more minutes, then remove it from the heat

Veggie Freekeh

  • 3 cups freekeh
  • 2 1/2 cups water
  • 1 tbsp olive oil
  • 1 small onion chopped finely
  • 1/4 cup parsley & cilantro roughly chopped
  • 1 red bell pepper diced
  • 1/4 cup straightneck squash diced
  • 1/4 cup broccoli florets
  • Salt to taste


  1. Wash the freekeh a few times until the water runs clear
  2. In a pot over high heat add olive oil, onions and sweat until translucent
  3. Add the freekeh and mix until it’s dry
  4. Pour the water and let it come to a boil
  5. Once almost all the water is absorbed, lower the heat to the lowest adjustment and cover
  6. Check on it after 10 minutes, if it’s undercooked cover again for another 10 minutes
  7. In a pan over high heat add 1 tsp olive oil, red bell peppers and the straightneck squash and let it cook for 3 minutes
  8. Add the broccoli and give it a mix
  9. Add as much freekeh as you like and mix everything together (we like to have more veggies than freekeh)
  10. Turn off the heat, add the parsley and coriander, mix until well combined

Serve & Indulge!


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