Beef Stroganoff


Beef stroganoff is a great mid week meal for the cooler months that can be made in about 35 minutes from scratch.  It’s not the prettiest so sorry about the photo!

I always add a few extra veggies to the mix like broccoli and cauliflower just to make it a more balanced meal but that is entirely up to you. Serve with mashed potato or sweet potato, brown rice or polenta. This recipe should feed 4 amply but if you have any left over you can freeze for about a month or so.

For those with a Thermomix you could use the recipe in the Everyday Cookbook and just add  1/2 a head of broccoli and/or cauliflower cut into small florets.

Beef Stroganoff


  • 1 brown onion, finely diced
  • 30 g butter
  • 1 Tbsp paprika
  • pinch cayenne pepper (optional)
  • 700g beef (veal) stir fry strips
  • 1 C button mushrooms, finely sliced
  • 1/2 head broccoli or cauliflower, cut into small florets
  • 50 g tomato paste (one little tub)
  • 1 Tbsp stock concentrate (beef preferably but vegetable is fine too)
  • pinch sea salt
  • 100 g sherry vinegar (water is fine if too strong for kids)
  • 1 Tbsp cornflour
  • 1 tsp Dijon mustard
  • 120 sour cream
  • 5 - 6 sprigs parsley, finely chopped


  1. Heat butter in saucepan, once melted add chopped onion, paprika & cayenne pepper. Saute until onion is soft and translucent 3 - 4 minutes.
  2. Add beef and salt and cook for about 10 minutes stirring regularly.
  3. Add all remaining ingredients (except parsley) and cook for another 10 minutes stirring regularly.
  4. Serve up on top of mash, rice or polenta and garnish with parsley



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