Beef stroganoff

Beef and mushroom stroganoff on white rice with asparagus on grey round plate.
A true autumn warmer recipe. Try this quick and easy Beef Stroganoff for a fabulous family meal.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Servings 4 people


  • 250 g mushrooms sliced
  • 400 g beef rump
  • 2 tbsp olive oil
  • Salt and Pepper
  • 1 tsp paprika
  • Zest of 1 lemon
  • 1 red onion finely sliced
  • 2 cloves garlic crushed
  • ½ cup beef stock
  • ½ cup crème fraiche
  • 3 tbsp fresh parsley chopped


  • Slice the mushrooms and set aside.
  • Cut the beef rump into 5cm x 1cm strips, coat with the olive oil and toss in the paprika, lemon zest and salt and pepper.
  • Heat olive oil in a large frying pan over a medium heat and add the beef rump strips and cook quickly on both sides. Remove meat from the pan onto a plate.
  • Reusing the pan with the juices, reduce heat to low and add sliced onion and crushed garlic and cook until the onion is soft.
  • Increase heat to medium and add the mushrooms and cook until the mushrooms are just tender. Pour in the stock and cook until hot, then return rump strips to pan briefly — no more than one minute.
  • Season and stir through the crème fraiche. Sprinkle over some of the chopped parsley and lemon zest.
  • Serve the warm beef stroganoff with, cooked rice, steamed sliced green beans and sprinkle with more chopped parsley and paprika.


Exchange the crème fraiche for sour cream or natural yoghurt for a lighter option.
Mashed spuds works well with this saucy dish instead of rice.
Tried this recipe?Let us know how it was!

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