Easy beef stroganoff recipe

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serves:

4

Skill:

easy

Nutrition per portion

RDA
Calories 380 kCal 19%
Fat 26g 37%

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.

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The delicious beef stroganoff is usually served with rice and maybe some warm, crusty bread – perfect for absorbing the creamy stroganoff sauce! This easy recipe is a simple and filling mid-week dinner that the whole family will enjoy. A real crowd-pleaser, this warming dish is sure to satisfy everyone, and is great if you’re cooking for a family or big group of people. Plus, a portion of this tasty dish works out at only 380 calories which is great if you’re calorie counting or trying to be good and make a healthy meal. This recipe serves four people, but you can double the quantities if cooking for more. Or you could always double the quantities anyway and then divide up all of the leftovers into separate containers and keep for an easy lunch that you can just pop in the microwave and devour. Though if you’re using any leftovers make sure to reheat your food thoroughly. This easy and satisfying 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. 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

Method

  • 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.

  • 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.

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