Marmite and Cheese Steak


Originally from Russia, this version of the old classic is right at home here in the Democratic Republic of Braai. To prepare a great beef Stroganoff you need the right ingredients and you need to follow the correct method. The most important procedure is to flash-fry thin strips of steak so that they have the taste of having endured intense heat, without completely drying out. It is best to do this is in your large fireproof pan, as there is no better way to truly generate lots of heat than with the licking flames of a proper wood fire. Feeds 4.


  • 4 sirloin steaks
  • 1 tot olive oil
  • 1 onion (sliced)
  • 1 punnet (250 g) mushrooms (sliced)
  • ½ cup white wine
  • 1 tot Marmite
  • 200 g cheese (something like Cheddar, grated)


  1. Place the of olive oil and onion in your fireproof pan on the fire and fry the onion until soft and translucent.
  2. Add the mushrooms and fry until soft. Once the mushrooms are soft and cooked, add the wine and Marmite.
  3. Stir well and now let it simmer while you braai.
  4. Braai the steaks over hot coals for 4 minutes each side until medium rare.
  5. Remove from the fire and let the steaks rest for a few minutes while you finish the sauce.
  6. Increase the heat under the pan. Add the cheese to the sauce and stir continuously so the ingredients can mix.
  7. Continue this until all the cheese has melted.
  8. Serve the sauce immediately, hot off the fire, from the pan onto the steak.