Easy beef stroganoff recipe

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This easy beef stroganoff needs to become a classic winter dish in every household. Beef stroganoff is a traditional Russian dish made with beef and mushrooms

Easy beef stroganoff recipe
(Image credit: TI Media Limited)
  • healthy
  • healthy
Serves4
SkillEasy
Preparation Time20 mins
Cooking Time20 mins
Total Time40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories380 Kcal19%
Fat26 g37%
Saturated Fat14 g70%
Carbohydrates6 g2%

This easy beef stroganoff recipe will become a classic warming winter dish in every household. Beef stroganoff is a traditional Russian dish made with tender cuts of beef, onions, mustard and parsley.

Beef stroganoff is usually served with rice or warm, crusty bread - perfect for absorbing the creamy stroganoff sauce. A real crowd-pleaser, this warming midweek meal is sure to satisfy everyone, great if you're cooking for the family. Plus, a portion of this tasty beef stroganoff works out at only 380 calories. Great if you're calorie counting or trying to be good and make a healthy meal. The recipe serves four people, but you can double the quantities if cooking for more. Or double the quantities and divide into separate containers and keep easy lunches or quick dinners that can be microwaved. If you're using any leftovers make sure to reheat (opens in new tab) your food thoroughly.

This easy dish should take only 30-40 mins to rustle up, so it's a good one for weeknight after work or if you need to prepare something quickly for a dinner party (opens in new tab). Or if you're not a beef fan but love the look of the creamy sauce, substitute lamb or even chicken in this recipe.

Ingredients

  • 450g sirloin steak, trimmed of fat or 450g diced beef
  • 1tbsp sunflower oil
  • 15g butter
  • 1 large onion, thinly sliced
  • 250g mushrooms, sliced
  • 284ml carton soured cream
  • 1tbsp coarse grain mustard
  • 1tbsp chopped flat leaf parsley
  • Long grain rice and wild rice, to serve
  • Tenderstem broccoli, to serve

WEIGHT CONVERTER

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Method

  1. Cut steak into strips about the size of your little finger. Heat oil and butter in a pan, cook steak until browned on the outside, remove, leaving the fat in the pan, and keep warm. Add onion to pan and cook until soft. Add mushrooms and cook until shrunk and all juices have evaporated.
  2. Return meat to pan. Stir in the soured cream and mustard and heat through. Sprinkle on parsley and serve with rice and broccoli.
Top Tip for making Easy beef stroganoff

Any leftovers can be stored in an airtight container in the fridge for 2 days. Reheat thoroughly before serving.

Former Assistant Headteacher, Samuel has a BSc in Food from the University of Birmingham and is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. His work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel has also consulted on a number of best-selling food and drink books, and was a nutritional consultant for BBC’s Eat Well for Less.