Beef and mushroom stroganoff

Beef and mushroom stroganoff




  • 500 g beef strips
  • 2 tbsp oil
  • 1 onion, diced
  • 200g mushrooms, sliced
  • 1/2 cup beef stock
  • 2 tbsp tomato paste
  • 250ml carton of light sour cream
  • 2 tsp cornflour
  • 500g fettucine


Boil water for the pasta.

Preheat a large, heavy based frying pan or wok over a medium heat, add oil, then cook the beef in two batches until just done. Set aside.

Cook pasta in boiling water.

Add onion and garlic to the pan and a little extra oil or butter, cook until soft, add thinly sliced mushrooms, cook until tender.

Add beef stock and tomato paste, stir to combine and bring to the boil. Reduce heat and simmer for 5 minutes.

Mix cornflour with a little sour cream and add with the remaining sour cream. Stir until well combined, simmer for 1 minute.

Season well with salt and pepper, return beef to pan and simmer for 2 minutes.

Serve with fettucine

Serving Suggestions


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