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)

missymoomia's picture

Rather than using beef stock we added a cube as we found the vinegar provided enough liquid. I think this also made it faster but it was delicious and we are going to make it again

hlnharrison's picture

This recipe is quick, easy, tasty and low fat. I don't think stroganoff is supposed to be particularly hot and spicy, just a gentle warmth from the paprika. I find that most recipes on this site do not explicitly mention seasoning but most dishes need it. Maybe this is why people found it tasteless. I used 0% greek yoghurt and lemon juice so more akin to sour cream. No problem with splitting. I don't think fromage frais would split as long as the liquid is not boiling when it is adding. I think sufficient reduction of the liquid and gentle heat is the key. I will definitely make this again.

lindee's picture

I used porterhouse and substituted sour cream for the fromage frais and it was yummy. Very easy peasy recipe.

julesthenorweegie's picture

Deliciously creamy despite the lack of cream. Mmmm! I used Creme fraiche instead of fromage frais, but I reckon these two ingredients are very similar anyway. Thumbs up!

lizzaine's picture

This is a lovely way to make a healthy stoganoff and I really enjoyed this quick dinner.

You certainly need to be very, very careful when adding the Fromage Frais, I added a little cold water before adding it to avoid curdling. Or use creme fresh instead.

Served with brown rice, very tastey and healthy alternative to double creme.

I also lightly fried the steak at the beginning and held it back till nearer the end to avoid it getting chewy.

tormcr's picture

I followed this recipe as I've never made Stroganoff before, however I made a few unhealthy changes!
Substituted steak for pork loin (with fat removed still), swapped framage fraud for double cream- I had it in honestly! Red wine vinegar for a small glass of white wine, beef stock for vegetable stock and added a pinch of oregano!
Delicious! The boyfriend loved it!

mrswhymark's picture

All those that are struggling with the curdling problem. When i made it i used sour cream and took the mixture off the heat for a couple of minutes before adding the sour cream. Does make it more fattening of course but i found it worked :-)

carwil13's picture

This was really easy to make and tasted great. I used red wine rather than red wine vinegar and only had red peppers. Having again tonight. Yum.

ssilvester's picture

This was lovely and I really recommend you give it a go. I followed the recipe almost exactly - the only change I made was to use half-fat creme fraiche instead of fromage frais.

Contrary to some of the other comments, the sauce didn't split - perhaps because I let the pan cool for a minute before adding the creme fraiche. Also, the sauce was a perfect consistency, not runny or watery. I made sure to wait for the vinegar to evaporate before adding the stock, and then after adding the stock I let it reduce for 3 minutes before adding the beef. I think this is key.

splatalie69's picture

I thought this was lovely - very simple to make. I used half fat creme fraiche and didn't have any problems with it splitting and the sauce was a good consistency. Would maybe add 2 tsps of paprika rather than just 1 next time..but there will be a next time!

louvan's picture

We really didn't like this, tasteless with a watery sauce that split. Totally agree with many of the other reviewers.

pelupi's picture

Very nice - but I did use a low fat cream and griddled strips of rib eye steak. Not quite so healthy but tasted very good

pewter's picture

Didn't really think you could go wrong with stroganoff but this recipe had a couple of different ingredients so followed it.Will stick to my own version in future.

pippalynam's picture

Really easy and yummy but didn't need as much stock and used creme fraiche instead of fromage frais. Definitely a good quick supper!

Heatherch's picture

I was really surprised when I read the reviews for this on the website - I made it from the magazine when it came out and it was DEELISIOUS! I had to check that it was the same one!!
I followed the recipe as stated and it was a good generoius 2 size portion (just what we like). With regard to creme fraiche - if you take the pan off the heat and leave it to cool for just a minute or so it doesn't curdle. I used half fat and it was fine. You also need to make sure you give the vinegar time to evaporate before adding the stock. Cook in an open pan - frying pan is ideal and let the stock reduce down for five minutes or so. The only change i made was to add the peppers later as i like them crunchy. Excellent reciepe will definitely make this again.

riaslade06's picture

I found this a really easy recipe to follow but discovered that like many others, the fromage frais curdled. On a general note is was a really bland dish which surprised me as it smelt really appetizing. I will make it again but think i'll modify it with spices to make it more tasty and perhaps try greek yogurt or cream for a treat.

embloom's picture

The sauce was very thin despite reducing the stock for quite some time, and the sauce split completely on adding the fromage frais. A watery, lumpy mixture was the result and a very bland one at that.

Frantic Flapjack's picture

I used chestnut mushrooms as they were on offer but couldn't get fromage frais so used double cream instead which although high fat, worked brilliantly. Regarding the comments about it being too watery, you must boil until the stock reduces and thickens. Served with pasta.

tarsibull's picture

Also, I always use chestnut mushrooms - they are not at all bland and give it a lovely colour.

tarsibull's picture

We love this stroganoff. I use 0% greek yoghurt and it hasn't split yet (fingers crossed - having it again tonight!!). I always use sirloin steak and have used sweet and hot paprika and both have worked well. Yumm!


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