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Beef Stronganoff

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

Beef Stronganoff

  cup plain flour
 2 small brown onions, thinly sliced (appx. 75g ea)
 2 tsp smoked paprika
 A sprinkle of salt & cracked black pepper
 450 g beef strips (if strips are unavailable, use rump or fillet and slice thinly
 canola oil, for sautéing
 300 g button mushrooms, sliced
 2 cloves garlic, crushed
 2 tbsp tomato paste
 1 cup salt reduced beef stock
 2 tbsp Worcestershire sauce
  cup sour cream
  cup chopped flat leaf parsley
 pasta or rice, to serve

Place flour, paprika, salt & pepper in bowl. Working in batches, coat beef strips in mix. Dust off excess


Heat a large frying pan over medium high heat. Add tablespoon of oil. Cook beef in batches until well browned. Remove to a bowl and set aside.


Return pan to medium heat. Add a little more oil. Sauté onions for 2-3 minutes until starting to soften then add mushrooms. Cook for another 5 minutes until mushrooms are golden. Stir in garlic. Cook for a minute, add tomato paste, stock and Worcestershire sauce and bring to the boil. Reduce heat and simmer for 3-4 minutes. Return beef strips to the pan.


Remove pan from heat, stir through sour cream and parsley, until fully combined. Cook gently for a minute until heated through. Serve with pasta or rice.

NOTE - It’s important to add sour cream off the heat then cook gently to warm through the stroganoff, otherwise the sauce may separate.
Nutrition Facts

Servings 0