Beef stroganoff

Beef stroganoff

  • serves 4-6
  • Easy

A Russian classic, this beef and chestnut mushroom stroganoff is made super-creamy with a tub of crème fraîche. There's paprika for that signature colour, plus a little celery salt and fries to serve


This beef stroganoff recipe was written by Sabrina Ghayour, inspired by her travels in Russia. Sabrina says: “My first visit to Russia was a decade ago but only to Moscow. So, last year, I ventured to Saint Petersburg for a hit of history and culture. Palaces and museums are the gems in Saint Petersburg’s crown, and on a visit to one of the former, we stopped at a royal banqueting hall. We were served beef stroganoff on gilt-edged plates with a creamy mound of mashed potatoes. Stroganoff is also quite popular in Iran, perhaps because we used to share borders with Russia, and therefore quite a few dishes have made it into our repertoires. In my family, we only ever eat stroganoff with matchsticks chips, and I was always bemused that people would eat it with rice or noodles, too. I have since confirmed that the classic itself is served with either matchstick chips or mash – but basically potatoes.” 



  • vegetable oil for frying
  • onions 2 large, halved and thinly sliced
  • chestnut mushrooms 250g, thinly sliced
  • sirloin steaks 2 x 200g, excess fat trimmed, sliced into ½ cm-thick strips
  • paprika (not smoked) 1 tbsp, plus extra to serve
  • Dijon mustard 2 tbsp
  • celery salt 1 tsp
  • half-fat crème fraîche 400g
  • fries or mash to serve


  • Step 1

    Heat 2 tbsp of oil in a large frying pan over a high heat and cook the onions for 10-15 minutes or until they become softened with slightly browned edges. Remove with a slotted spoon and drain on kitchen paper.

  • Step 2

    Wipe the pan dry and add the mushrooms without any oil. Stir occasionally over a high heat to let them release all of their moisture, then add 1 tbsp of oil and allow them to colour a bit. Remove and add to the onions.

  • Step 3

    Heat the pan again, drizzle in a little more oil, add the steak and stir-fry for a few seconds. Return the mushrooms and onions, and stir well. Add the paprika, mustard, celery salt and a generous amount of black pepper, and stir again for a few seconds. Add the crème fraîche and combine until the sauce is an even colour. Reduce the heat to medium and cook for a couple of minutes to heat the sauce through. Sprinkle with a little more paprika before serving with fries or mash.

*This recipe is gluten free according to industry standards

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Nutritional Information

  • Kcals 306
  • Fat 20.9g
  • Saturates 8.9g
  • Carbs 9.8g
  • Sugars 7.5g
  • Fibre 2.6g
  • Protein 18.4g
  • Salt 1.4g