Quick steak & mushroom stroganoff

Quick steak & mushroom stroganoff

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(64 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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26th Jan, 2011
We really didn't like this, tasteless with a watery sauce that split. Totally agree with many of the other reviewers.
21st Jan, 2011
Very nice - but I did use a low fat cream and griddled strips of rib eye steak. Not quite so healthy but tasted very good
16th Nov, 2010
Didn't really think you could go wrong with stroganoff but this recipe had a couple of different ingredients so followed it.Will stick to my own version in future.
4th Nov, 2010
Really easy and yummy but didn't need as much stock and used creme fraiche instead of fromage frais. Definitely a good quick supper!
4th Nov, 2010
I was really surprised when I read the reviews for this on the website - I made it from the magazine when it came out and it was DEELISIOUS! I had to check that it was the same one!! I followed the recipe as stated and it was a good generoius 2 size portion (just what we like). With regard to creme fraiche - if you take the pan off the heat and leave it to cool for just a minute or so it doesn't curdle. I used half fat and it was fine. You also need to make sure you give the vinegar time to evaporate before adding the stock. Cook in an open pan - frying pan is ideal and let the stock reduce down for five minutes or so. The only change i made was to add the peppers later as i like them crunchy. Excellent reciepe will definitely make this again.
31st Oct, 2010
I found this a really easy recipe to follow but discovered that like many others, the fromage frais curdled. On a general note is was a really bland dish which surprised me as it smelt really appetizing. I will make it again but think i'll modify it with spices to make it more tasty and perhaps try greek yogurt or cream for a treat.
24th Oct, 2010
The sauce was very thin despite reducing the stock for quite some time, and the sauce split completely on adding the fromage frais. A watery, lumpy mixture was the result and a very bland one at that.
Frantic Flapjack
22nd Oct, 2010
I used chestnut mushrooms as they were on offer but couldn't get fromage frais so used double cream instead which although high fat, worked brilliantly. Regarding the comments about it being too watery, you must boil until the stock reduces and thickens. Served with pasta.
20th Oct, 2010
Also, I always use chestnut mushrooms - they are not at all bland and give it a lovely colour.
20th Oct, 2010
We love this stroganoff. I use 0% greek yoghurt and it hasn't split yet (fingers crossed - having it again tonight!!). I always use sirloin steak and have used sweet and hot paprika and both have worked well. Yumm!


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