A plate of beef stroganoff over pappardelle pasta

Beef stroganoff

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(85 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4

Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice

Nutrition and extra info

Nutrition: Per serving

  • kcal438
  • fat31g
  • saturates17g
  • carbs8g
  • sugars3g
  • fibre2g
  • protein30g
  • salt0.5g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 clove of garlic



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g mushrooms, sliced



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

  • 1 tbsp plain flour
  • 500g fillet steak, sliced
  • 150g crème fraîche
  • 1 tsp English mustard
  • 100ml beef stock
  • ½ small pack of parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.

  2. Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.

  3. Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.

  4. Season everything well, then tip onto a plate.

  5. Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.

  6. Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.

  7. Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.

  8. Cook over a medium heat for around 5 mins.

  9. Scatter with some chopped parsley, and serve with pappardelle or rice.

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Comments, questions and tips

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Karen Leach's picture
Karen Leach
20th Nov, 2019
Really easy and the family loved it. They dont normally like it when wine added so this went down a treat. Followed to the letter!
Maryjane Cook's picture
Maryjane Cook
2nd Oct, 2019
This was delicious took some if the advice and added a touch of paprika
Louise Gibson's picture
Louise Gibson
17th Aug, 2019
Left out the flour so didn’t need the water with the beef stock, just put a stock pot in once I’d cooked all the base veg and added the steak. It needs wine or brandy to lift it but I didn’t have any so I added a splash of white wine vinegar which definitely did the trick. Otherwise would be a bit bland. Also it needs loads of seasoning which the recipe doesn’t state
10th Aug, 2019
Very nice, I didn't use mushrooms, I used peas instead. it was delicious!
27th Apr, 2019
Great, quick stroganoff recipe. For a more authentic flavour, switch the creme fraiche for soured cream and the tsp of mustard for smoked paprika. I also used thin strips of rump steak instead of filet, for a slightly more economical dish.
7th Oct, 2018
I made this to the letter and found it really bland. The good point: the fillet steak stayed very tender. But the sauce was just insipid and meaty, like school food: I missed the classic stroganoff tang of sour cream and smoked paprika which are missing from this particular recipe.
4th Oct, 2018
Made this last night followed the recipe exactly and can honestly say it was delicious, we had clean plates all round.
Claire Fitzpatrick's picture
Claire Fitzpatrick
31st Aug, 2018
Really enjoyed this. I used leftover beef and didn't bother with the flour. I left on a low heat to thicken up a bit and it was honestly delicious.
21st Mar, 2018
This is so easy to make and my whole family love it. It is a staple in our house. Sometimes I use left over roast beef sometimes stir fry strips. Especially good with a rich beef stock pot for the stock. I have even bought frozen shallots to speed things up. We have with rice and veg.
DawnKnowles's picture
7th Mar, 2018
Beautiful x


11th Oct, 2017
Is the recipe correct? 150 tsp crème fraîche? should that read 150ml?
goodfoodteam's picture
11th Oct, 2017
Thanks for pointing this out - it's meant to be 150g and we have now amended the recipe.
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