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Beef & Portabello Stroganoff

Beef & Portabello Stroganoff

A Russian cuisine made with beef, portabello's and paired with Saronsberg Life is Fine Shiraz
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Course Food & Drink Pairings, Red wine & Mushrooms, Soups, Breads and Stews
Cuisine Russian
Servings 4


  • 500 g portobello mushrooms, sliced
  • 1 tbsp fresh thyme leaves
  • 500 g beef fillet, sliced
  • 1 medium onion, finely diced
  • 4 garlic cloves, finely grated
  • 4 cups chicken stock
  • 1 cup cream
  • ½ cup sour cream
  • 2 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp wholegrain mustard
  • 400 g pappardelle pasta
  • 4 tbsp butter, cut into small pieces
  • Handful fresh parsley, stems removed, and extra for serving
  • Extra virgin olive oil
  • Salt and pepper, to taste


  • Heat a generous drizzle of olive oil in a large frying pan over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook until mushrooms are golden brown and tender.
  • Set aside in a large bowl.
    Increase heat to high and add a fresh drizzle of olive oil to the same frying pan. Add the steak in a single layer, season well, and let it cook until well browned on each side but still pink in the centre of each slice.
  • Remove steak from pan, and transfer to a board to rest. Slice into bite size strips that will eat well in pasta.
  • Reduce heat to medium-high, add a fresh drizzle of olive oil to the pan, and cook onion and garlic until golden and softened.
  • Add stock and cream, bring to a simmer, and cook until reduced by half. Whisk in sour cream, Worcestershire sauce, and mustard; season with salt and pepper.
  • Simmer until thick and creamy. Return mushrooms and beef to the pan and stir until just heated through.
  • Meanwhile, cook pappardelle according to package instructions, until al dente.
  • Keep one cup of pasta water aside. Drain and transfer to a large bowl. Add butter and a handful of parsley.
  • Toss until butter is melted and the pasta is well coated and shiny. Add a dash of pasta water while tossing to loosen the noodles and keep them saucey.
  • Arrange pasta in bowls and spoon stroganoff over top.
    Garnish with additional parsley and a crack of black pepper.

Beef & Portobello Stroganoff Paired with Saronsberg Life is Fine Shiraz

  • To balance the richness of this dish, the succulent ripe fruit flavours of this Shiraz work perfectly. The wine has a deep, dark purple colour with scents of violets and delicate spice. The mouth-feel has depth and a layered fruity finish which balances the very savoury elements of the stroganoff.
Keyword meat, stew