Quick steak & mushroom stroganoff

Quick steak & mushroom stroganoff

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(34 ratings)

By

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
271
protein
33g
carbs
11g
fat
11g
saturates
3g
fibre
3g
sugar
8g
salt
0.45g

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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Method

  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.

Recipe from Good Food magazine, October 2010

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Comments

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juliejr's picture

Loved this recipe we used sirloin steak very tasty

beckys86's picture
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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
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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
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Sorry, haven't quite worked out why i have rated it only one star. Meant it to be 4!

phishfood's picture
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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
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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
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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?

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

julesthenorweegie's picture
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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
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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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