Beef Stroganoff

Tender beef in a delicious, rich and creamy sauce

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10 mins
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40 mins
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  1. Heat olive oil in a large pot over medium heat. Add onion, beef and garlic and mustard, cooking until beef is no longer pink, about 8 minutes.

  2. Add mushrooms and cook for another 5 minutes or until softened.

  3. Pour in wine, tomato paste, Worcestershire sauce and beef stock and stir to combine. Bring to a boil then reduce heat to low and simmer for 20-25 minutes or until beef is tender. Stir in sour cream.

  4. Meanwhile, bring a large pot of salted water to a boil and cook fettuccine according to package instructions, stirring occasionally until al dente. Drain pasta and return to the pot. 

  5. To serve, divide pasta into individual bowls and top with stroganoff. Enjoy!


TIP: For a vegetarian option, replace the beef with an extra 500g of mushrooms!


  • 2 tablespoons olive oil 
  • 1 large onion, diced 
  • 500g beef strips
  • 2 cloves garlic, minced  
  • 250g mushrooms, sliced  
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste 
  • 1 teaspoon Worcestershire sauce 
  • 1 tbs Dijon mustard
  • 1 cup sour cream
  • 2 cups beef stock
  • 250g fettuccine 
  • Salt and pepper to taste  

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