A plate serving beef stroganoff over pappardelle pasta

Beef stroganoff

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(13 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 made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g mushrooms, sliced



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

  • 500g fillet steak, sliced
  • 1 tbsp plain flour
  • 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 the olive oil in a non-stick frying pan then add the sliced onion and cook on a medium heat until completely softened, so around 15 mins, adding a little splash of water if they start to stick at all. Crush in the garlic and cook for a 2-3 mins further, then add the butter. Once the butter is foaming a little, add the mushrooms and cook for around 5 mins until completely softened. Season everything well, then tip onto a plate.

  2. Tip the flour into a bowl with a big pinch of salt and pepper, then toss the steak in the seasoned flour. Add the steak pieces to the pan, splashing in a little oil if the pan looks particularly dry, and fry for 3-4 mins, until well coloured. Tip the onions and mushrooms back into the pan. Whisk the crème fraîche, mustard and beef stock together, then pour into the pan. Cook over a medium heat for around 5 mins. Scatter with parsley, then serve with pappardelle or rice.

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Comments, questions and tips

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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
1st Jan, 2018
Made this for dinner tonight and it was delicious will definitely be making this again.
Amanda Ryder's picture
Amanda Ryder
2nd Dec, 2017
I made this tonight. My 14 year old son made Mmmm noises while eating it (A compliment I believe!). I used whole grain mustard and sirloin steak - really nice.
Joesyjo's picture
2nd Dec, 2017
I made this for dinner tonight. We found it to be quite bland and it had an overall bloody taste throughout. I will be sticking to the other beef stroganoff recipe with herby pasta on this site in future.
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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