Beef Stroganoff

This Beef Stroganoff recipe is quick and easy, ideal for mid-week cooking.

Serves 4


  • 450g round steak, sliced into thin strips
  • A small knob of butter
  • 1 tblsp vegetable oil
  • 1 onion, finely chopped
  • 2 tblsp flour
  • 2 tblsp paprika
  • 250g field mushrooms, sliced
  • 200ml beef stock
  • 2 tblsp white wine vinegar
  • 250ml carton of Crème Fraiche
  • 1 tsp Dijon mustard
  • Garnish with snipped chives and sprinkling of paprika
  • Serve with long grain rice or papperdelle pasta


  1. Put the sliced beef into a bowl with the paprika, flour, salt and pepper. Toss to evenly coat the beef.
  2. Melt the butter together with the oil in a large frying pan over a high heat.  Once sizzling add the beef to the pan and cook until brown. You may have to do this in batches to avoid over-crowding the pan.
  3. Once all the meat is cooked add the onions and fry for a few minutes until soft and beginning to brown slightly, followed by the mushrooms which just need 2 minutes of stif-frying. Pour in the stock and vinegar, bring to the boil then reduce the heat and simmer for 5 minutes.
  4. Stir through the crème fraiche and Dijon mustard and cook for 1 minute, don’t let it boil. Taste, season, garnish and serve the beef stroganoff with rice or papperdelle pasta.

You might enjoy these recipes also: Beef and Guinness Stew and Mid Week Lamb Curry

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