Kristy Adams

Eating round the world for 20 days in lockdown, day 8 Russia


I asked some well-travelled family members for their advice on where to plan a visit for a weekend, without hesitation my father’s response was ‘St Petersburg and especially the wonderful Hermitage Museum and art gallery’. I have added it to my bucket list of places to visit, but for now I’ll dream of visiting by eating a classic Russian dish, beef stroganoff. Serve with carrots and jacket potatoes and maybe Russian vodka? I opted for red wine.

Russian beef & mushroom stroganoff


4 Jacket Potatoes

1 onion finely chopped

400g thinly sliced mushrooms

400g thinly sliced British lean sirloin steak

230g thinly sliced British rump steak

2 teaspoons smoked paprika

Salt & pepper

2 tablespoons cider vinegar

1 tablespoon wholegrain mustard

2 teaspoons lazy pre-chopped garlic or 2 garlic cloves, chopped

300 ml hot water with 1 beef stock cube

200ml (Elmlea) double cream alternative or cream, or 200ml of Greek yogurt


  • Place everything into a slow cooker (apart from 2/3 of the mushrooms) on high setting for 3 hours, or for 5 hours on a low setting if you would like it to take longer. Place jacket potatoes in an oven at 170C for 1.5 hrs before meal is required.
  • Just before serving, microwave rest of the mushrooms for a few minutes, pour off the excess water and add to pot.
  • Stir in the Greek yogurt or Elmlea to the stroganoff just before serving.


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