Wagyu Beef Stroganoff

creamy taste

We hope you all enjoyed the sunny Easter holiday safely. Temperature to cool off after last weekend and it's still a bit chilly at night. We may need a little tip from cold weather countries for wrapping up ourselves before spring comes. Russia meets Japan in UK, try our Wagyu Beef Stroganoff recipe. From its origins in mid 19th century Russia, it has become popular around the world, with considerable variation from the original recipe. Itadakimasu.



  • 200g Wagyu Beef (Sliced)

  • 1 Large Onion (Sliced)

  • 250g Mushrooms (Sliced)

  • 1 tbsp Plain Flour

  • 1 Beef Stock Cube

  • 300ml Hot Water

  • 1 Garlic Clove (minced)

  • 1 tbsp Butter

  • 3 tbsp Ketchup

  • 3 tbsp Worcester Sauce

  • 100ml Crème Fraîche (or single cream + 1 tbsp vinegar)

  • 1 tsp Sea Salt

  • 1 tsp Black Pepper

  • Small Handful Parsley (chopped)


  1. Tip the flour into a bowl with salt and pepper, then toss the beef in the seasoned flour.

  2. Heat butter in a non-stick frying pan then add the garlic and onion and cook on a medium heat until it turns light brown. 

  3. Add the mushrooms and cook for 5mins.

  4. Add the hot water, stock cube, ketchup and Worcester sauce into the pan. Simmer for 15mins.

  5. Add the Crème Fraîche and mix well.

  6. Scatter with the parsley, and serve with rice.


You can replace rice with your favourite pasta!