Creamy Beef & Mushroom Stroganoff
Tender beef strips and mushrooms in a creamy, rich stroganoff sauce—quick, comforting, and packed with flavour.
Ingredients
- 500 g beef strips sirloin, rump, or frying steak works well
- 250 g mushrooms sliced
- 1 large onion finely sliced
- 2 cloves garlic minced
- 150 ml beef stock
- 100 ml white wine or extra stock if you prefer
- 1 tsp smoked paprika optional but tasty
- 200 ml sour cream
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- Salt & black pepper to taste
- Fresh parsley chopped (for garnish)
- Optional: pasta rice, or mash, to serve
Instructions
- Slice the onion and mushrooms, and mince the garlic. Season your beef strips with a bit of salt and pepper. |Tip: Slice everything finely using a sharp knife like this...it makes a big difference.
- Heat 1 tbsp of olive oil in a large frying pan like this to get a good sear on your beef. Add the beef strips in batches (don’t overcrowd) and sear for 1–2 minutes on each side until browned. Remove to a plate and set aside.
- Turn the heat down to medium and add the remaining olive oil. Toss in the sliced onions and cook for about 3–4 minutes until soft. Add the mushrooms and cook for another 5 minutes until golden and juicy. Stir in the garlic and paprika and cook for 1 more minute until fragrant.
- Pour in the white wine (or stock) and let it bubble for 2 minutes, scraping up all the tasty bits from the bottom of the pan. Add the beef stock and Dijon mustard, stir well, and simmer gently for 5 minutes.Tip: It’s worth using a proper measuring jug like this to get your wine and stock amounts spot on—it keeps the sauce balanced and stops it from getting too watery or too thick.
- Turn the heat down low, stir through the sour cream, and return the beef (plus any juices) to the pan. Stir gently until everything’s coated and warmed through—don’t let it boil or the sauce might split. Taste and adjust seasoning.
- Spoon the stroganoff over your pasta, rice, or mash, and sprinkle with fresh parsley. Enjoy!