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Delicious Retro Classic Beef Stroganoff

For a creamy steak stroganoff ready in under 35 minutes, rely on this recipe. Rich with soured cream, this Russian favourite is a midweek treat. The delicious beef stroganoff is usually served with pasta and warm, crusty bread. This super easy recipe is a simple and filling mid-week dinner that the whole family will enjoy!

It’s a real crowd pleaser that’s sure to satisfy everyone, just perfect if you’re cooking for a large group of people. This recipe serves 4 people, but you can easily double it up if you’re cooking dinner for more.

If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family. This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable. I hope you enjoy this recipe! It’s a staple in our house. I make it often to have on standby in the freezer and it’s also fabulous for entertaining.

Delicious Retro Classic Beef Stroganoff

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.50 out of 5)
By Lucy Serves: 4
Prep Time: 5 minutes Cooking Time: 30 minutes Total Time: 35 minutes

This super easy recipe is a simple and filling mid-week dinner that the whole family will enjoy!


  • 750g fillet steak
  • 70g butter
  • 2 shallots, finely sliced
  • 1½ tbsp hot Hungarian paprika, plus extra, to serve
  • 400g button mushrooms, finely sliced
  • 4 tbsp sunflower oil
  • 450ml sour cream
  • handful of chopped fresh parsley, to serve



Cut the steak into slices. Heat the butter in a frying pan and cook the shallots until soft. Add the paprika and cook for another minute. Add the mushrooms and cook for a further 5 minutes or so. Scrape the mixture out of the frying pan and set aside.


Heat half of the oil in the frying pan you used for the shallots. Add half the steak and cook it over a high heat for about 1 minute, seasoning as you cook, then transfer the steak to a room-temperature plate. Do the same with the rest of the steak. Put the onions and mushrooms back into the same frying pan and add the sour cream. Quickly heat until the cream comes to just under the boil.


Stir well, season and add the steak. Warm it gently. Sprinkle a little paprika and parsley on the stroganoff once you’ve plated it. Serve with your favourite pasta, enjoy!


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  • Margaret Gallagher
    April 12, 2019 at 3:21 pm

    A classic with a twist – sounds great

  • Margaret Gallagher
    June 7, 2019 at 1:52 pm

    A winn9ng recipe

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