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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12th Oct, 2010
Really enjoyed this recipe. Surprised it tasted so good being so easy.
7th Oct, 2010
We really liked this and will be making again! Was really tasty and I didn't have any problems at all! Don't be put off!
2nd Oct, 2010
I used smoked paprika and low fat sour cream instead of fromage frais. Worked well but the sauce was far too runny. I'll make it without the beef stock next time. I don't think it needs it.
2nd Oct, 2010
Mine was quite a bit darker as well. Maybe it depends on the mushrooms you use. I used chestnut mushrooms which always lend a darker colour. After reading all the comments I decided to make an adjustment by using some philidelphia instead of the fromage frais - it didn't curdle but wasn't exactly low fat either. Served with nice buttery garlicy noodles.
27th Sep, 2010
Yummy and so easy and healthy! It didn't quite look like the photo - it was darker - but quite delicious!
26th Sep, 2010
**mushrooms peppers and beef!!**
26th Sep, 2010
I fully agree with the other comments, I was excited to make this, it looked a beautiful colour on the picture, and sounded tasty, and the fact that it was healthy was a great added bonus. It came out a different colour (a bland colour) the sauce was very thin, i served it with rice and the rice immediatley soaked up the sauce, leaving us with a pile of mildly flavoured mushrooms and peppers on top of the rice. Dissapointing :(
26th Sep, 2010
liked the taste but same thing as the others with the fromage frais, probably worth ruining the calorie and fat status by using cream!
21st Sep, 2010
This was very disappointing - like the reader above, the fromage frais split as soon as I mixed it in and left a watery sauce full of little white bits! It did taste nice but not one we'll be repeating!
19th Sep, 2010
I made the recipe with high hopes as I'm a huge fan of stroganoff and the idea of a healthy version was great. Sadly, the end result was disappointing. It didn't taste of much, and what the recipe fails to mention is that as soon as you add the fromage frais it splits - leaving you with a curdled stroganoff.


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