From pan to plate in under 30 minutes, this Beef and Mushroom Stroganoff will have you dinner party ready in no time – and without the usual fuss and fluster. It’s also an amazing Banting meal for anyone taking that route! #classic #realmeneatmushrooms #Banting #creamy #meatandmushrooms #maincourse




Beef and Mushroom Stroganoff

Serves 4



500g lean beef stir-fry strips

1tsp sweet paprika

1tbsp olive oil

1 onion, thinly sliced

250g button mushrooms, halved

1 cup (250ml) beef stock

1tbsp Worcestershire sauce

¾ cup (180g) sour cream

200g green beans, trimmed

2tbsp chopped chives

4 slices wholegrain toast, to serve (optional)

salt, to season



1 Toss beef in a bowl with paprika and some salt and pepper. Heat oil in a large frying pan over medium-high heat, then brown beef in batches for 2-3 minutes. Remove with a slotted spoon and set aside.

2 Reduce heat to medium, then add onion and cook, stirring, for 5 minutes until soft and light golden. Increase heat to high, add the mushrooms and cook, stirring, for 2 minutes or until lightly browned. Add stock and Worcestershire and bring to the boil. Simmer gently over low heat for 5 minutes or until sauce is reduced slightly. Stir in sour cream, return beef and any juices to pan, then cook for 1-2 minutes until thickened. Meanwhile, steam the green beans for 3 minutes or until tender.

3 Divide the stroganoff and beans among bowls, sprinkle with chives and serve with wholegrain toast, if using.