Beef and Mushroom Stroganoff

Beef and Mushroom Stroganoff

SERVES: 4 | PREP TIME: 15 min | COOK TIME: 25-30 min


Cook up this deliciously creamy stroganoff for a special dinner over the weekend. Add in extra mushrooms and keep them chunky as a replacement for the beef if you prefer a vegetarian dish. We have served ours with pappardelle pasta but it is equally delicious served with mashed potatoes or rice.

Beef and Mushroom StroganoffIngredients:

500g beef sirloin
1 tablespoon oil
1 tablespoon butter
1 leek or onion
2 cloves of garlic
250g mushrooms
1 tablespoon brandy (optional)
1 tablespoon plain flour
1 teaspoon dijon mustard
150g creme fraiche
200ml beef stock
Salt and pepper



1. Prep your ingredients:

  • Trim and slice the beef into thin strips
  • Wipe clean then slice the mushrooms
  • Wash the leek, cut in half lengthways then slice thinly and finely dice the onion and garlic
  • Measure your stock in a jug, either homemade or with a stock cube

2. Heat the oil in a pan and brown the beef on a medium to high heat. Remove from the pan.

3. Add the butter to the pan and cook the leek/onion gently for about 3-4 minutes until soft. Then add the mushrooms and garlic and cook for a further 3-4 minutes.

4. Return the beef with its juices to the pan and stir in the plain flour. Season well with salt and pepper and add in the brandy if using. Let it bubble for a minute and then add in the beef stock, mustard and creme fraiche and stir until smooth.

5. Continue cooking gently for 10 minutes until the beef is tender.

6. Serve in warm bowls with pappardelle or tagliatelle pasta, mashed potatoes or rice and garnish with some freshly chopped parsley.