• Course


  • Category


  • Cooking technique

    Indirect cooking

  • Level


  • Amount

    4 persons

Boeuf stroganoff

Stroganoff sauce is a spicy Russian sauce. You can use it in many dishes, but the most famous dish would be Beef Stroganoff. We will prepare both the beef and sauce on the Big Green Egg, and use a Dutch Oven for the Stroganoff part, making the great range of flavours in the Beef Stroganoff even more intense!


For the beef stroganoff

  • 4 potatoes
  • sunflower oil for deep-fat frying and frying
  • 400 g steak
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 2 onions
  • 250 g mushrooms
  • 2 gherkins
  • 3 cloves of fresh garlic
  • 2 sprigs of thyme
  • 1 sprig of rosemary
  • ½ tbsp paprika powder
  • 2 tbsp tomato puree
  • 1 dl cognac
  • 1 dl vodka
  • 2 dl chicken stock
  • 3 dl cream
  • curry powder
  • 100 g silver onions
  • Tabasco
  • Potato starch


  1. Heat the Big Green Egg with the Cast Iron Grid in place to 200 °C. Heat the oil in a deep-fat fryer to 140 °C. In the meantime, thoroughly wash the potatoes, chop them into chunks then rinse them under the cold tap. Dab dry with a clean tea towel then deep-fat fry them for approximately 5 minutes in the hot oil. Allow to drip dry on kitchen roll.
  2. Cut the steak into strips. Remove the stalk and the seeds from the bell peppers and chop coarsely approx. 1½ cm in wide. Peel the onions, halve then slice. Brush and halve the mushrooms and slice the gherkins. Strip the leaves and needles from the thyme and rosemary, then peel the garlic. Mince the herbs and garlic. Mix one clove of garlic through the herbs and set aside the other two.
  3. Heat a liberal dash of olive oil in the Cast Iron Dutch Oven on the EGG’s grid and brown the steak strips on all sides. Add the bell pepper, onions, mushrooms and the garlic you set aside earlier and mix well. Then mix in the paprika powder followed by the tomato puree. Then douse with the cognac and vodka (be careful of any possible flames), allow to simmer for a few minutes, then add the stock and the cream. Close the EGG’s lid, reduce the temperature to 140 °C and allow to cook gently for 25 minutes.
  4. Remove the Cast Iron Dutch Oven from the EGG, place it on a heat-proof surface on the table and put the lid on the pan so the contents stay warm. Heat a dash of sunflower oil in a frying pan on the stove and fry the potato slices until golden brown, then season with salt and pepper, curry powder and the herb mix. Mix the gherkin and silver onions through the stroganoff and then season to taste with pepper, salt and Tabasco. Check the thickness of the stroganoff and, if necessary, mix and add potato starch and water as a thickening agent.

Related accessories

Related recipes

Inspiration Today

If you would like to receive your dose of inspiration by e-mail, then register for our monthly newsletter Inspiration Today and add some more flavour to your inbox. That’s all you have to do to receive the most delicious recipes, inspiring seasonal menus, practical tips and much, much more!

Sign up



Subscribe to the Big Green Egg newsletter and receive an e-book with the 11 tastiest big Green Egg recipes straight away!