A plate of beef stroganoff over pappardelle pasta

Beef stroganoff

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(107 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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Keith McCormick's picture
Keith McCormick
10th Jun, 2020
If you are using cheaper cuts of meat, once browned, pour in a good glass and a half of white wine in with beef and onions and stew for a good 40 minutes extra to properly tenderise and flavour the meat. Wonderful full flavour with the creme fraiche!
26th May, 2020
One of my absolute favourites - great served with pasta for a midweek treat.
Anthony Hearn's picture
Anthony Hearn
6th May, 2020
Nice recipe. But "scatter with" is gibberish.
Ruthadie's picture
28th Apr, 2020
Really good. Made this in lockdown so no mushrooms :(. I also added a Tspn of paprika to give it a bit more of a stroganoff taste. (Added this with the garlic), I kept the stock amount the same and let the beef simmer slightly to prevent the ‘leathery taste’, my beef wasn’t very thick so probably simmered for about 3-5 mins (the thinner the beef the better) kept checking until it tasted nice And soft (if you need more sauce add a drop more water, too runny add a little flour). I normally make mushroom stroganoff and would normally take the pan of the heat and THEN add the sour cream so used the same logic for this and let the pan sit for a few minutes. The heat from the pan will warm the sour cream through and stop it curdling. Dish tasted really good, I used more garlic than the dish asks for (but I love garlic) and added slightly more mustard to give it a good kick. Served with egg fried rice and green beans. Definitely will be making more. Scoffed half of it whilst waiting for my veg to cook.
17th Apr, 2020
A very good recipe - tried and tested - plenty of flavours but do remember to be liberal with the salt and pepper and parsley. Writing this during Lockdown and we did not have sour cream or creme fraiche so used double cream which was fine. I would avoid paprika in this dish as it would turn it into more of a goulash.
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.


Rhea Goulding's picture
Rhea Goulding
12th May, 2020
What is the serving size for those cals?
lulu_grimes's picture
13th May, 2020
Hello, This recipe serves 4, the calories are for a one quarter of the recipe. Lulu
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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