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 cloves, 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, questions and tips

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23rd Sep, 2012
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
7th Jun, 2012
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.
9th Apr, 2012
I used porterhouse and substituted sour cream for the fromage frais and it was yummy. Very easy peasy recipe.
9th Mar, 2012
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!
23rd Jan, 2012
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.
16th Jan, 2012
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!
14th Jan, 2012
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 :-)
5th Nov, 2011
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.
26th Sep, 2011
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.
6th Sep, 2011
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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