Beef Stroganoff
Beef Stroganoff
5 from 1 vote
Prep: 10 minutes
Cook: 30 minutes
Total Time 40 minutes
Servings: 4
For a tasty midweek meal, make this classic beef stroganoff recipe with golden-seared steak and sour cream mushroom gravy. Serve with pappardelle pasta or rice then garnish with fresh parsley.

Nutrition: per serving



  • 500 g Beef Sirloin Sliced into thin strips
  • 250 g Mushrooms Sliced
  • 2 tbsp Olive Oil
  • 1 Onion Chopped
  • 3 cloves Garlic Minced
  • 2 tbsp Plain Flour
  • 500 ml Beef Stock
  • 1 tsp Paprika
  • 1 tsp Dijon Mustard
  • 2 tbsp Tomato Paste
  • Salt To taste
  • Black Pepper
  • 250 ml Sour Cream
  • Parsley chopped (optional, for garnish)
  • Egg Noodles or Rice For Serving


  • In a large skillet or frying pan, heat the olive oil over medium-high heat.
  • Add the sliced beef to the pan and cook until browned on all sides, about 5-7 minutes.
  • Remove the beef from the pan and set aside.
  • In the same pan, add the chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
  • Add the sliced mushrooms to the pan and cook until tender, about 5 minutes.
  • Stir in the flour and cook for 1-2 minutes, until the flour is lightly browned.
  • Gradually add the beef stock, stirring constantly, until the mixture thickens, about 5-7 minutes.
  • Stir in the paprika, Dijon mustard, tomato paste, salt, and pepper, until well combined.
  • Add the beef back to the pan and stir to coat with the sauce.
  • Gently stir in the sour cream and cook for 5 minutes.
  • Serve the beef stroganoff over egg noodles or rice, and garnish with chopped parsley, if desired.

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