Blue Cheese Stroganoff

Someone somewhere mentioned in passing “Blue Cheese Stroganoff” and something in me went “mmmmmmmmm why have I never had that before?!” so off I went and duly Googled until I found a recipe.

I cooked this last night – I very nearly didn’t as it had been a long day at work and then a troublesome bedtime with the children so it was nearly an emergency Chinese night but I decided, no, there’s rump steak in the fridge and it must not be wasted! So I made it and was a little apprehensive that Himself wouldn’t like it (he can be a little fussy at times) but what’s not to like – it was absolutely delish, even if my rice did go a little sticky.

This recipe is definitely a keeper and will be made again and again I am sure, even maybe just as a sauce to go on a steak. It was so tasty I could’ve licked the plate! (I hasten to add that I didn’t.)

This recipe serves 1 but obviously easily doubled, tripled, quadrupled…..

Blue Cheese Stroganoff


1 tsp olive oil
75g rump steak, sliced into strips
1/4 red onion, finely chopped
1 clove garlic, finely sliced
50ml hot chicken stock
1 tsp white wine vinegar
100ml double cream
50g blue cheese, crumbled
salt and freshly ground black pepper


Heat the olive oil in a frying pan over a medium heat. Add the beef strips and fry until browned.

Add the onion and garlic and fry for 2-3 minutes until softened.

Add the hot chicken stock, bring to the boil and deglaze the pan by stirring and scraping the bottom of the pan with a wooden spoon.

Add the white wine vinegar, cream and blue cheese. Boil to reduce the liquid volume by half, then season to taste with salt and pepper.

And voila! you are done. It’s immensely easy and just so tasty.

love & kisses
Mrs M x

2 Comments on “Blue Cheese Stroganoff”

  1. so glad you posted this. I’ve been thinking about trying it since you first mentioned it. Sounds gorgoeus. I’ve only ever done mushroom stroganoff.

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