Beef and Mushroom Stroganoff
Steak strips and a mushroom pan sauce, on the table in half an hour.
Serves 4 35 min 38g protein
BeefRiceOne pan
Plan it this weekIngredients
- Lean beef steak600 g
- Mushrooms400 g
- Long grain rice300 g
- Brown onion200 g
- Cooking cream200 ml
- Garlic15 g
- Plain flour20 g
- Fresh parsley15 g
- Smoked paprika4 g
- Olive oil30 ml
Method
- Start the rice so it is ready when the sauce is.
- Slice the beef into thin strips and the mushrooms and onion thickly.
- Sear the beef in half the oil over high heat for 2 minutes, then set aside — it finishes in the sauce.
- Add the remaining oil and cook the onion and mushrooms for 8 minutes until browned and the liquid has cooked away.
- Stir in the garlic and paprika for 1 minute, then the flour, then add 300ml water a little at a time to make a smooth sauce.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
Portobello and Mushroom Stroganoff
- 500 g Portobello mushrooms instead of Lean beef steak
Sear the thickly sliced portobellos for 3 to 4 minutes instead of 2, set aside, and return them with the cream as for the beef.
Gluten-free
- 15 g Cornflour instead of Plain flour
Mix the cornflour into a little of the cold water before adding it, then add the rest of the water and simmer until glossy.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Lean beef steak · 600 g
- Mushrooms · 400 g
- Long grain rice · 300 g
- Brown onion · 200 g
- Cooking cream · 200 ml
- Garlic · 15 g
- Plain flour · 20 g
- Fresh parsley · 15 g
- Smoked paprika · 4 g
- Olive oil · 30 ml