Beef Stroganoff

This recipe works in combination with: Bacon, Mushroom & Pesto Penne. This recipe features in these meal plans: Family Favourites, Quick & Easy, Winter Warmers 2.

A Russian-inspired dish with fried beef and paprika in a rich, soured cream sauce.


  • 300ml of soured cream
  • 1 large onion (approx 210g), finely chopped
  • 500g of beef rump steak, fat trimmed and cut into 2cm cubes
  • 6 closed cup mushrooms, quartered
  • 240g of long grain rice
  • 2 tbsp paprika
  • 1 tbsp plain white flour
  • 2 tbsp olive oil
  • 1 tsp mild chilli powder
  • 300ml beef stock, prepared according to the packet instructions
  • 2 garlic cloves, finely chopped
  • 2 tbsp tomato puree
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Price per person: £2.22
  • Store cupboard: Typical
  • Calories per serving: 694
  • 5-a-day per serving: 0.8
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Beef Stroganoff photo

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  1. Heat the oil in a saucepan and fry the garlic and onion for 3-4 minutes, or until soft. Stir in the chilli powder and paprika and fry for 1 minute to intensify the flavours. Sprinkle the flour over the mushrooms and beef, add to the pan and cook for 3-4 minutes, or until the beef is browned on all sides.
  2. Stir in the tomato purée and stock and simmer for 10 minutes, or until the sauce thickens.
  3. Meanwhile, cook the rice according to the packet instructions.
  4. Stir in the soured cream and heat through. Season with salt and pepper. To serve, simply spoon the beef stroganoff over the cooked rice. 

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