Stretch Beef with Mushrooms in this Traditional Beef Stroganoff

Proper stroganoff doesn’t come from a packet. Take the time to make this dish from scratch, and you won’t regret it! It’s an incredible dish, and packet mixes don’t do it justice.

Having said that, it’s not much more work to make this delicious dish from scratch, but you do need to have a few basic ingredients on hand. A well-stocked pantry is key to being able to whip this dish up at the last minute.

We tend to eat kangaroo more than beef these days. It’s a more sustainable meat, and it’s supposed to be very high in iron. And beef and my digestion aren’t the greatest of friends. You can use chicken instead of red meat if you prefer.

To save time, double this dish and freeze it for later. Just remember to put aside what you want to freeze before you add the sour cream, as it doesn’t freeze as well. Reheat the defrosted stroganoff, stir in some sour cream and fresh parsley, and you’ve got a home-cooked meal in minutes.

You might also like: Creamy Mushroom and Rosemary Sauce (with Sour Cream)

Check out this alternate stroganoff version with ground beef and potatoes:

Easy and Tasty One-Pot Ground Beef Stroganoff with Potatoes

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Yield: 4 serves

Traditional Beef Stroganoff

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You can't beat traditional beef stroganoff with mushrooms for a deliciously creamy way to serve beef with pasta.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 500g beef cut into strips
• 1/4 cup of plain flour
• salt and pepper
• olive oil
• 1 small onion, sliced
• 300g mushrooms, sliced
• a splash or two of dry white wine (optional)
• 2 tsp. paprika
• 2 tsp. tomato paste
• 1 tsp. Dijon mustard
• 1/4 cup stock (chicken, beef or vegetable)
• 2 Tbsp. sour cream
• 1 Tbsp. chopped fresh parsley

Instructions

1. Toss beef strips with flour, salt and pepper.
2. Heat oil to medium hot and brown the beef in small batches. Remove from pan.
3. Add a little more oil and cook the onion for a couple of minutes until soft. Add the mushrooms and cook for another minute or two.
4. Add the wine if using and scrape up any flour from the bottom of the pan. Alternately, use a little stock instead.
5. Add paprika, tomato paste, mustard and stock and simmer for one minute.
6. Return the meat and the juices to the pan and simmer while the pasta cooks or until beef is cooked through. Turn off the heat and add the sour cream and parsley and stir until just heated through.
7. Serve on rice or pasta.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 480Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 113mgSodium: 215mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 37g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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