Main content

Beef Stroganoff

A rich beef dish with champignons and cream in a thick tomatoe base sauce



  • 1.

    Cut rump into thin strips about 0.5 cm. Place in bag with flour and dry seasoning and shake to give even coating over strips.

  • 2.

    In a pan, lightly fry off the combined onion and garlic roughly chopped.

  • 3.

    Add meat to pan and lightly brown and flour becomes thick. Add tomatoe past and stir through well.

  • 4.

    Add the juices from the tin of mushrooms and stir through well. Add enough water to form a thick sauce in the pan.

  • 5.

    Allow to simmer for about 10 minutes and stir often.

  • 6.

    Add mushrooms and cream and stir through well. Add seasoning to taste.

  • 7.

    Serve with steamed rice and garnish with parsley.


This can be made prior to when you need it and it increases in flavour. This can also be frozen.

For a bit of extra bite, add some chilli.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Merlot, Cabernet Sauvignon and Red Blends are the best wines to pair with Beef Stroganoff.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 2 ratings