Quick steak & mushroom stroganoff

Quick steak & mushroom stroganoff

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(65 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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27th May, 2016
Really disappointed...love a creamy stroganoff and the picture looked yummy. However, the sauce was thin and it curdled when adding the FF. Definitely had better.
22nd Feb, 2016
The flavour of this was lovely. However, there was no way after adding he stock that this was going to 'thicken'...there's no thickening agent. But I did leave it to reduce a bit. I took it off the heat as soon as the steak was cooked. Sadly, as others have commented, when adding the FF, it split! As the flavour was good, I'll try it again using sour cream next time.
13th May, 2015
Excellent taste and quick to make too! I think I will be doing this many times. I substituted fromage frais with full fat natural yoghurt. I made sure it was at room temperature before carefully adding to the mix with the pan off the heat - I didn't have any curdling/splitting problems.
21st Jan, 2015
Things went well until I added the fromage frais..even after taking the pan off the heat, it split and pretty well ruined an 'Easy' recipe...not impressed.
5th Jan, 2015
Followed advice and reduced vinegar 2 nothing. Used day free Greek yogurt after allowing to stand for a minute and no problem with separation. Meal was OK but nothing to get excited about.
10th May, 2014
Loved this recipe we used sirloin steak very tasty
30th Mar, 2014
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!
28th Mar, 2014
absolutely delicious!
19th Mar, 2014
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.
26th Feb, 2014
Sorry, haven't quite worked out why i have rated it only one star. Meant it to be 4!


14th Jan, 2015
Hiya, I loved this recipe, but my sauce turned out not much and really grainy :'( what did I do wrong, I followed the method. Please help as Id like to make it again another night.
goodfoodteam's picture
28th Apr, 2016
This sauce is very low fat and it might be that the mixture was too hot when you added the crème fraiche which can often separate when heated. A trick to stop this happening next time is to add a little cornflour to the sauce -  about 1- 2 tsp mixed with a little water to stabilise it before adding the crème fraiche.
22nd Feb, 2016
Mine too! Not helpful i know but it wasn't you! I'm going to try again using sour cream.
7th Jan, 2020
To stop this curdling I diluted the fromage frais with some cool water, then after taking the stroganoff off the heat for a couple of minutes slowly added a spoon of FF at a time while stirring the Strog. Didn’t curdle and brought back up to heat before serving. Was delicious. Also thickened with corn starch to save time on reduction.
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