Skip to content

Okotoks Food Bank recipes for dads from dads: Stroganoff

Former Okotoks fire chief Paul Kaiser, left joins his son Ryan (right), on a fishing trip. Paul Kaiser has submitted his stroganoff recipe for the Okotoks Foodbank Cookbook. (Photo submitted)

As Father Day's approaches, the Okotoks Food Bank is submitting recipes from dads. The recipes are from the Food a simple connection, recipes to gather around a cookbook to celebrate the food bank's 25th anniversary.

To order the cookbook go to

Today's recipe is Chief Paul Kaiser's Stroganoff from former Okotoks fire chief Paul Kaiser. His son, Ryan, still eats the stroganoff and is a member of the Okotoks Fire Department. 

My dad (Paul) was born and raised in Calgary. He joined the Calgary Fire Department and retired in 2003 when he became the full time Chief of Okotoks. I was born and raised in Okotoks. I joined the Okotoks Fire in 2000 and became a full-time firefighter in 2017.

My favourite meal growing up was our stroganoff which my dad helped us make. My son now loves the recipe and asks for it quite regularly.

Ryan Kaiser

Chef Paul Kaiser’s Stroganoff

Preparation time: 20 minutes

Cook/bake time: 1¼ hours

Servings: 6


908 g  Alberta beef round steak, trimmed and cut into ribbon strips

Olive oil

284 ml canned mushrooms (save the juice), or 400 g fresh mushrooms, fried (save the juice)

½ onion chopped

½ green bell pepper, chopped

2 Tbsp butter

2 Tbsp flour

340 ml canned consommé or beef stock (salted or unsalted)

Juice saved from mushrooms

1/2 C ketchup

1 tsp mustard

½ tsp crushed basil

½ tsp black pepper

½ tsp salt (optional)

3 dashes cayenne pepper

2 dashes nutmeg

Sour cream (optional garnish)M


- Heat oven to 350 F

- In a large frying pan over medium heat, heat oil, then add mushrooms, onion and green pepper, cooking until browned.

- Add meat to the pan and sear quickly.

- Transfer vegetable and meat mixture to an oven safe 9x13 inch casserole dish or Dutch over and set aside. 

- In a large frying pan over medium heat, combine butter, flour, consommé, mushroom juice, ketchup, mustard, basil, black pepper, salt, cayenne pepper and nutmeg, stirring until the sauce thickens.

- Pour sauce over the mixture in the casserole dish or Dutch oven and bake covered for 45 minutes.

- Serve over noodles or rice. Top with sour cream as desired.


Replace ketchup with a blend of 156 ml can of tomato paste, 2 Tbsp pickle juice, 1 pickle finely diced, 1 tsp of brown sugar and mix all together.