Beef & Mushroom Stroganoff

Beef Stroganoff Bowl RS CC

Beef & Mushroom Stroganoff

  • Servings: 4
  • Difficulty: Easy
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I just love Beef Stroganoff. Tender beef strips in a creamy mushroom and onion sauce, delicious!!! It’s so easy to make, so full of flavour and perfect comfort food on a cold night. The kids love theirs with pasta twists or macaroni and I love it on top of steamed broccoli or cauliflower mash. This is a great recipe to make and then reheat in the microwave the next day as the flavours develop overnight. 

This recipe is great for when you have mushrooms that are looking a little old or perhaps you’ve picked them up on special as they head towards their best before date. Also, a great recipe to use up excess sour cream.  Just a few notes on this recipe, always make sure to add salt to this dish to bring out the flavours. Make sure that the sour cream doesn’t boil as it will curdle so stir through at the end once the heat has been turned off. Thickened cream is the only dairy that can boil without curdling or separating.  Enjoy!!!



  • 1 brown onion peeled, cut in half lengthwise and sliced thinly
  • 50g butter 
  • 500g beef rum sliced into thin strips
  • 1 1/2 tbsp or 30g tomato paste
  • 300g button mushrooms washed and sliced 
  • 250g sour cream full fat
  • 1 tsp salt
  • 1 tbsp smoked Hungarian paprika

Beef Stroganoff Ing RS CC


  1. Add the sliced onion and butter to a large non stick frying pan on medium high heat. Cook the onion till browned and translucent. Add the beef strips and cook till just browned. 
  2. Move the beef apart and add the tomato paste directly onto the hot pan base. Cook off for about half a minute before stiring into the meat. Add the mushrooms and cook stirring ocassionally until the mushrooms soften. Add the salt and Paprika and stir through. 
  3. Turn off the heat once cooked, add sour cream and stir through the Stroganoff till fully combined. Serve immediately. Do not boil after you have added the sour cream or it will split. If the sauce is too thick add a little water to thin.
  4. Serve hot with cauliflower mash or steamed vegetables.  


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