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
Comfort food doesn't need to take long. This traditional dish comprised of tender beef in a creamy mushroom sauce with a hint of red wine can be on the table in half an hour.
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.
Looking for more beef stews and casseroles?


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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