Beef Stroganoff

Beef Stroganoff

Everyone has a recipe for this dish…. This is mine, made with tender beef and lots of paprika for a smokey kick


  • 10oz (300gr) flank steak or other beef appropriate for stir frying or quick cooking
  • 1 medium onion, halved, then sliced vertically into 6ths
  • 4oz (125gr) mushrooms. trimmed, sliced
  • 4 tsp olive oil
  • 1 tbs paprika
  • 1/3 cup flour
  • 1/2 cup beef broth
  • 2 tbs tomato paste
  • 1 tbs Worcestershire sauce
  • 1 tsp dried basil
  • 1 1/2 tbs cornstarch (maizena) dissolved in
  • 2 tbs beef stock
  • 1/2 cup (4oz, 125ml) Greek yogurt, plain yogurt or sour cream
  • 1 1/4 cups pasta


  • Cook pasta according to package directions.
  • Slice the beef on an angle across the grain, then cut the slices into large bite-size pieces. 
  • Put flour and paprika into a medium food bag or bowl, large enough to easily hold the beef. Mix the flour and paprika, then add the beef. Coat well.
  • Heat 2 tsp oil in large nonstick skillet and sauté onions and mushrooms until onions are tender. 
  • Remove to a plate. 
  • Heat remaining 2 tsp oil in same skillet. 
  • Add beef and sauté until starting to brown, 3 – 4 minutes. 
  • Add beef stock, onions, mushrooms, basil, tomato paste and Worcestershire sauce to skillet, stir to combine. 
  • Cover, reduce heat and simmer 5 – 10 minutes.
  • Dissolve cornstarch in remaining 2 tbs of beef stock and stir into pan. 
  • Continue stirring until quite thick. 
  • Remove from heat, add yogurt, mix thoroughly. 
  • Put the pasta in large pasta bowl, spoon the Stroganoff over and serve.


Could also be made with ground beef, in which case add the paprika and 1 tbs flour to beef after browning.

Keywords: beef stroganoff

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