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Kangaroo and Kutjera Stroganoff

The meat I use for this recipe is Macro Meats' herb and garlic kangaroo steaks (I slice or dice them), but I imagine you could use beef or veal or whatever if you like. Just keep in mind that the marinade affects the flavour, so I have no idea what it would taste like with an alternative meat! If anyone tries it, please let me know :)

Only taking about 20 minutes to whip up, this is a great weeknight meal.


2 tbsp butter / dairy spread
2 small onions (or 1 large), diced
3 teaspoons ground Kutjera
1 teaspoon paprika (mild, I used Hungarian this time, but whatever you have handy)
1/3 cup plain flour
Approx 400gm kangaroo steak in herb & garlic, diced or cut into strips
220gm tin of mushrooms in butter sauce
1 cup water
1 teaspoon Mountain Pepper Flakes or Ground Mountain Pepper
3 tbsp tomato paste
1 tbsp sour cream

Step 1

Using a large saucepan or medium frypan, saute onion in half the butter until soft and slightly translucent. Scoop the onions out with a slotted spoon, leaving any remaining butter behind. Set aside.

Step 2

Combine the plain flour with the paprika and ground kutjera. Thoroughly coat the pieces of meat with the flour mixture. Melt the remaining butter in the saucepan before adding the floured meat, and brown all over.

Step 3

Add the tin of Mushroom in Butter Sauce and the cup of water. Return the onion to the saucepan, and stir in the tomato paste. Add the Mountain Pepper Flakes, and simmer for approximately 10 minutes.

Step 4

Stir the sour cream through the sauce, and remove from heat. Season to taste with sea salt and cracked black pepper. Serve alongside basmati rice and steamed greens, such as broccoli or green beans. Optional extra: sprinkle a bit of Sea Parsley over the stroganoff.

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