Who doesn’t love beef stroganoff? This recipe has to be on your weekly menu.

I like my stroganoff with a steamed jacket potato, but you could serve it with rice or pasta.

Gluten, egg and nut free

Serves 6


  • 1.5kg chuck, round or gravy beef, cut into thin strips
  • 1 brown onion, cut in half and sliced
  • 2 large flat mushrooms or 8 button mushrooms, sliced
  • 1 Tbsp. Extra virgin olive oil
  • 1 Tbsp. butter
  • 1 ½ Cups beef stock (see bone broth for my home made version)
  • 500ml sour cream, take out of the fridge when you start cooking to ensure it’s not too cold. Helps prevent it from splitting when you add it to the sauce.
  • 2 tsp. paprika
  • ¼ tsp. salt
  • ¼ tsp. white pepper


  • Heat a large frying pan on medium-high heat. Add oil and heat.
  • Add onions to the oil and cook for 3 minutes until soft and translucent. Stir in mushrooms and cook stirring for 4 minutes until soft.
  • Remove onions and mushrooms from the pan and put in a clean bowl.
  • Turn heat up to high heat. When the pan is hot, add meat, salt and pepper and cook quickly for 4 minutes to brown slightly. We don’t want to cook the meat, just give it a little colour.
  • Add paprika to the meat and cook, stirring for 1 minute.
  • Pour in the stock, onion and mushrooms and bring to the boil.
  • Reduce the heat to low, cover with a lid and simmer for 25-35 minutes. The longer the better as the meat will be soft.
  • Take the lid off and allow to simmer for 5 minutes.
  • Gradually add the sour cream a little at a time and stir it into the stock. If you add it all at once it may split.
  • Once all the sour cream is added, simmer gently for 5 minutes so the sauce thickens.
  • I serve mine with a steamed jacket potato and green beans.

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