Beef Stroganoff

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Serves 2-3


  •  300-350g trimmed Quality Mark beef fillet
  •  2 Tbsp butter (or lite olive oil spread)
  •  1 small onion, peeled and finely chopped
  •  125g mushrooms, sliced
  •  1 Tbsp flour
  •  1 cup beef stock
  •  2 Tbsp tomato puree
  •  1 Tbsp Dijon or French mustard
  •  ½ cup lite sour cream
  •  Pasta or rice to serve
  •  Chopped Parsley


Cut the beef into slices about 8mm thick and then each piece into strips about 3 x 6cm. Season with salt and pepper.

Heat the butter in a wide (preferably non-stick) frying pan and, when hot, brown the beef quickly, a little at a time, for 1-2 minutes only. Transfer to a warm dish.

Reduce the heat and add the onion. Pan-fry 2-4 minutes, add the mushrooms and pan-fry a further 1-2 minutes until they begin to soften. Stir in the flour and cook 1 minute.

Stir in the beef stock with the tomato puree and mustard. Simmer, stirring for 4 minutes before returning the meat and juices to the pan with the sour cream. Heat gently. Serve with pasta or rice, sprinkled with chopped parsley.

Add a Comment readers comments

will make recipe tonight


very easy to make and tasty

kim mace

Very nice and easy, wont bother buying the recipe mix again!

Annabel Morgan

trying tomorrow - and looking forward to it :)

lee lamb
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