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Beef Stroganoff

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


  • 1 Kg Rump steak (more if you need to make larger quantity)

  • 1 cup plain flour

  • 1 tspn Season All

  • 1 beef stock cube

  • 1x 100g pkt Cream of mushroom soup powder

  • 1x 170g tin tomatoe paste

  • 1x400g tin of champignons mushrooms

  • 250 ml cream

  • 2 cloves garlic (more if stronger garlic flavour desired)

  • 1 medium onion

  • Salt and Pepper to taste

  • 1 tblspn Olive oil

  • 2 cups Water


  • 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.

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