Beef stroganoff

Comfort food at its best - this rich and creamy stroganoff will have you coming back for seconds.

  • 25 mins cooking
  • Serves 4
  • Print
This creamy beef stroganoff is an all time favourite. Whether you decide to serve this classic dish with a side of steamed rice, or hot buttered pasta, it's an excellent midweek dinner for the whole family.


Beef stroganoff
  • 2 tablespoon vegetable oil
  • 600 gram (1¼ ounces) beef rump steak, sliced thinly
  • 1 medium brown onion (150g), sliced thinly
  • 2 clove garlic, crushed
  • 1 teaspoon sweet paprika
  • 400 gram (12½ ounces) button mushrooms, sliced thickly
  • 2 tablespoon dry red wine
  • 1 tablespoon lemon juice
  • 2 tablespoon tomato paste
  • 1 1/4 cup (300g) sour cream
  • 1 tablespoon coarsely chopped fresh dill


Beef stroganoff
  • 1
    Heat half the oil in a large frying pan over high heat; cook beef, in batches, until browned lightly. Remove from pan.
  • 2
    Heat remaining oil in the same pan; cook onion and garlic, stirring, 4 minutes or until onion softens. Add paprika and mushrooms; cook, stirring, 3 minutes or until mushrooms are tender, season to taste.
  • 3
    Return beef to pan with wine and juice; bring to the boil. Reduce heat; simmer, covered, about 5 minutes or until beef is tender. Add paste, sour cream and dill; cook, stirring, until heated through. Serve stroganoff with steamed rice or mashed potato or fettuccine.


Sweet paprika, also known as Hungarian paprika, is a spice derived from various forms of dried capsicum (bell pepper), and is used extensively throughout Europe. It's one of the defining flavours of a stroganoff. Don't be tempted to use smoked paprika (used in Spanish cooking), it will overwhelm the flavours of the dish.

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