Quick steak & mushroom stroganoff

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• louvan

  26 January 2011

  louvan rated and commented on this recipe

  

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

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• Nat's food

  06 September 2011

  Nat's food rated and commented on this recipe

  

  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!

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• Sam

  26 September 2011

  Sam rated and commented on this recipe

  

  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.

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• CAROLINE QUINLAN

  05 November 2011

  CAROLINE QUINLAN rated and commented on this recipe

  

  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.

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• Becky

  14 January 2012

  Becky commented on this recipe

  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 :-)

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• Tor

  16 January 2012

  Tor commented on this recipe

  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!

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• Lizzaine

  23 January 2012

  Lizzaine rated and commented on this recipe

  

  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.

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• JulesTheNorweegie

  09 March 2012

  JulesTheNorweegie rated and commented on this recipe

  

  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!

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• deedee

  09 April 2012

  deedee commented on this recipe

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

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• deedee

  09 April 2012

  deedee rated this recipe

  

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• hlnharrison

  07 June 2012

  hlnharrison rated and commented on this recipe

  

  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.

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• MissyMia

  23 September 2012

  MissyMia rated and commented on this recipe

  

  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

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• DeeniseeXu

  02 November 2012

  DeeniseeXu commented on this recipe

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

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• DonNa

  17 November 2012

  DonNa commented on this recipe

  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.

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• DonNa

  17 November 2012

  DonNa rated this recipe

  

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• dufgreed

  24 November 2012

  dufgreed commented on this recipe

  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.

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• dusicka

  08 January 2013

  dusicka rated and commented on this recipe

  

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

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Ingredients

• 1 tbsp oil
• 1 red onion , chopped
• 2 garlic cloves , chopped
• 1 tsp paprika
• 1 green pepper , chopped
• 200g mushrooms , sliced
• 2 tbsp red wine vinegar
• 150ml beef stock
• 200g lean rump steaks , sliced and all fat removed
• 150ml fat-free fromage frais

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Super healthy

Ingredients

• 1 tbsp oil
• 1 red onion , chopped
• 2 garlic cloves , chopped
• 1 tsp paprika
• 1 green pepper , chopped
• 200g mushrooms , sliced
• 2 tbsp red wine vinegar
• 150ml beef stock
• 200g lean rump steaks , sliced and all fat removed
• 150ml fat-free fromage frais

Per serving

271 kcalories, protein 33g, carbohydrate 11g, fat 11 g, saturated fat 3g, fibre 3g, sugar 8g, salt 0.45 g

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