Quick steak & mushroom stroganoff

Quick steak & mushroom stroganoff

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(43 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2
It's almost too good to be true... this deliciously creamy winter warmer is superhealthy too

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal271
  • fat11g
  • saturates3g
  • carbs11g
  • sugars8g
  • fibre3g
  • protein33g
  • salt0.45g
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  • 1 tbsp oil
  • 1 red onion, chopped
  • 2 garlic clove, chopped
  • 1 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 green pepper, chopped



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 200g mushrooms, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 tbsp red wine vinegar
  • 150ml beef stock
  • 200g lean rump steak, sliced and all fat removed
  • 150ml fat-free fromage frais


  1. Heat the oil in a pan and fry the onion for a few mins, until soft. Add the garlic and paprika, and cook for 1-2 mins until fragrant. Add the pepper and mushrooms, and fry for 5-8 mins until softened.

  2. Add the vinegar, boil to reduce until almost evaporated, then pour over the stock and bubble for a few mins until thickened slightly. Add the beef and cook for 2-3 mins depending on how rare you like it, then stir in the fromage frais and season. Serve with rice or tagliatelle.

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Comments (51)

anast71's picture

Really disappointed...love a creamy stroganoff and the picture looked yummy. However, the sauce was thin and it curdled when adding the FF. Definitely had better.

RedFraggle12's picture

The flavour of this was lovely. However, there was no way after adding he stock that this was going to 'thicken'...there's no thickening agent. But I did leave it to reduce a bit. I took it off the heat as soon as the steak was cooked. Sadly, as others have commented, when adding the FF, it split! As the flavour was good, I'll try it again using sour cream next time.

cshobbs's picture

Excellent taste and quick to make too! I think I will be doing this many times.

I substituted fromage frais with full fat natural yoghurt. I made sure it was at room temperature before carefully adding to the mix with the pan off the heat - I didn't have any curdling/splitting problems.

dennypoos's picture

Things went well until I added the fromage frais..even after taking the pan off the heat, it split and pretty well ruined an 'Easy' recipe...not impressed.

gooseberrycrumble's picture

Followed advice and reduced vinegar 2 nothing. Used day free Greek yogurt after allowing to stand for a minute and no problem with separation. Meal was OK but nothing to get excited about.

juliejr's picture

Loved this recipe we used sirloin steak very tasty

beckys86's picture

I really didn't think this was particularly good, sorry :(.Beef was chewy and sauce split and was overpowered by the vinegar. Not going to attempt again!

speakmanbo's picture

absolutely delicious!

chichi13's picture

Made this with pork so cooked it separately as didn't want to eat underdone pork. Used half fat creme fraiche and left out green pepper as hubby doesn't like but added few extra mushrooms I had in packet. Was delicious and easy - would def make again.

phishfood's picture

Sorry, haven't quite worked out why i have rated it only one star. Meant it to be 4!

phishfood's picture

I added a packet of Quorn steak strips instead of steak and substituted sour cream for the fromage frais with no curdling problems. I used smoked paprika for extra flavour and plenty of ground black pepper. It tasted delicious and I would do this again with the Quorn.

lizgardner's picture

I cooked this after seeing it in the One-Pot recipes that came with October Good Food so I hadn't read the reviews. It curdled horribly when I added the fromage frais and then had a very thin, unappealing sauce. If it needed to be off the heat for adding the FF then why couldn't the recipe be amended to make this clear? I would never do this again with fromage frais.

11sk11's picture

very quick and tasty. i made it veggie using quorn strips and veg stock and left it 5 minutes off the heat before adding the fromage frais. had no curdling problems.

greatnorthern's picture

I made this for friends and it was absolutely delicious! I did however stick to the recipe and had no curdling issues and I opted to have it with tagliatelle rather than rice. I didn't buy the ingredients though so couldn't comment on cost...but yes agree about the Coop, very expensive supermarket.

jbxtreme's picture

Pretty decent recipe here guys, however cost me £12.95 at the co-op which i wasn't overly crazy about. Obviously put my own touches into it tho. Forgot to get garlic and the wine. Used chicken and chicken stock and my mate stuck in some soy sauce and lea and perrins while I was away (don't know if this changed the taste much). Had to use fat free greek yoghurt as well because I've got fat since being in America on holidays.

Best not served with co-op microwavable mash.

abrown382's picture

Definitely agree with your comment about the co-op, very overpriced supermarket and the staff in my local just aren't on par with Tesco. The greek yogurt really adds to the texture of the dish and I would recommend it. Using chicken instead however, is a bit "out - there" but I like your style. Look forward to reading your other reviews.

dusicka's picture

easy to make and absolutely delicious. used full fat creme fraiche to avoid curdling a a bit of marjoram.

dufgreed's picture

DON'T DO IT DAVID!!!! Is nasty pasty! Get rid of half the ingredients and have steak, mushrooms and chips instead. The vinegar made it taste awful and it curdled so bad that my great grandmother paid us a visit from Hong Kong so that she could rub it in her puppy dog's face.

goodluck32's picture

I noted how some members said it tasted bland. I added smoked paprika & a little salt and pepper to give more depth of flavour. I used more garlic than stated. In addition i added some thyme when the mushrooms were added as they go well together.
Instead of fromage frais, i used half fat Greek yogurt but took stroganoff off the heat & then stirred the yogurt through, it didn't curdle.
Overall i found this recipe very quick & easy, nice flavour, i would make it again.

deeniseexu's picture

Hi, if I can't find paprika, is there anything more common I can substitute it with?


Questions (3)

HealthyStart14's picture

Hiya, I loved this recipe, but my sauce turned out not much and really grainy :'( what did I do wrong, I followed the method. Please help as Id like to make it again another night.

goodfoodteam's picture

This sauce is very low fat and it might be that the mixture was too hot when you added the crème fraiche which can often separate when heated. A trick to stop this happening next time is to add a little cornflour to the sauce -  about 1- 2 tsp mixed with a little water to stabilise it before adding the crème fraiche.

RedFraggle12's picture

Mine too! Not helpful i know but it wasn't you! I'm going to try again using sour cream.

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