Beef and Mushroom Stroganoff

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Yield: 4-6 portions
Difficulty: Easy
Prep and Cooking Time: 30 minutes

  • 4 Tbsp Excella Sunflower oil
  • 500g beef stir fry strips
  • 2 punnets mushrooms, sliced
  • 1 onion, diced
  • 1 garlic clove, minced
  • 250ml beef stock
  • 1 tsp smoked paprika
  • 250ml sour cream
  • Handful of parsley, chopped


1. Heat 2 Tbsp of the Excella Sunflower oil in a deep frying pan and saute the beef strips until browned. Remove from the pan.

2. Heat the remaining 2 Tbsp of Excella Sunflower oil and fry off the onions before adding the minced garlic. Add the mushrooms and cook until browned, then add the meat back into the pan.

3. Add the beef stock and smoked paprika, allowing to simmer until slightly reduced. Then add the sour cream and reduce further, adding the parsley and the salt and pepper to taste.

Serve with pasta.

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