Silky Beef Stroganoff

Name: Silky Beef Stroganoff
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Beef; Button Mushrooms; Creme Fraiche; Free-Range Beef Schnitzel (without crumb); Onion; Onions; Paprika Flour; Potato; Spinach; Stock & Herb Mix

A classic dinner with touches of indulgence! Buttery mash potato pairs perfectly with a thick and creamy beef sauce. It is loaded with tender beef strips, mushrooms, crème fraîche, smoked paprika, and onion. Heavy on flavour and heartiness!

Silky Beef Stroganoff

with crème fraîche & mushrooms

4.7

18 reviews

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Paper Towel
Butter

Serves 1

MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
PREP STEP
Boil the kettle. Roughly slice the mushrooms. Peel and finely slice ½ the Onion. Rinse the Spinach. Pat the Beef/" title="View all our recipes with Beef at eCook">Beef dry with paper towel and cut into 1-2cm thick strips. Dilute the stock & herb mix with 150ml of boiling water.
FRY THE STRIPS
Place a pan over high heat with a drizzle of oil. When hot, fry the Beef/" title="View all our recipes with Beef at eCook">Beef strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting as they colour).
SENSATIONAL STROG
Add the sliced Onion and fry until soft, 3-4 minutes (shifting occasionally). Add the Paprika Flour and sauté until fragrant, 1-2 minutes. Gradually mix in the diluted stock mix (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 3-4 minutes (stirring occasionally).
SO CRÈME-Y!
When the sauce has thickened, add in the Beef/" title="View all our recipes with Beef at eCook">Beef and simmer until the beef is cooked through, 1-2 minutes. Stir in the crème fraîche and the rinsed Spinach until combined, 1-2 minutes. Season.
YUM
Plate up the buttery mash and side with the silky Beef/" title="View all our recipes with Beef at eCook">Beef stroganoff. Well done, Chef!

Potato - 200g
Button Mushrooms - 65g
Onion - 1
Spinach - 20g
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 150g
Stock & Herb Mix - 7,5ml
Paprika Flour - 12,5ml
Crème Fraîche - 30ml

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Serves 2

MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
PREP STEP
Boil the kettle. Roughly slice the mushrooms. Peel and finely slice the Onion. Rinse the Spinach. Pat the Beef/" title="View all our recipes with Beef at eCook">Beef dry with paper towel and cut into 1-2cm thick strips. Dilute the stock & herb mix with 300ml of boiling water.
FRY THE STRIPS
Place a pan over high heat with a drizzle of oil. When hot, fry the Beef/" title="View all our recipes with Beef at eCook">Beef strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting as they colour).
SENSATIONAL STROG
Add the sliced Onion and fry until soft, 3-4 minutes (shifting occasionally). Add the Paprika Flour and sauté until fragrant, 1-2 minutes. Gradually mix in the diluted stock mix (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 4-5 minutes (stirring occasionally).
SO CRÈME-Y!
When the sauce has thickened, add in the Beef/" title="View all our recipes with Beef at eCook">Beef and simmer until the beef is cooked through, 1-2 minutes. Stir in the crème fraîche and the rinsed Spinach until combined, 1-2 minutes. Season.
YUM
Plate up the buttery mash and side with the silky Beef/" title="View all our recipes with Beef at eCook">Beef stroganoff. Well done, Chef!

Potato - 400g
Button Mushrooms - 125g
Onion - 1
Spinach - 40g
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 300g
Stock & Herb Mix - 15ml
Paprika Flour - 25ml
Crème Fraîche - 60ml

Download the Recipe

Serves 3

MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
PREP STEP
Boil the kettle. Roughly slice the mushrooms. Peel and finely slice 1½ of the Onions. Rinse the Spinach. Pat the Beef/" title="View all our recipes with Beef at eCook">Beef dry with paper towel and cut into 1-2cm thick strips. Dilute the stock & herb mix with 450ml of boiling water.
FRY THE STRIPS
Place a pan over high heat with a drizzle of oil. When hot, fry the Beef/" title="View all our recipes with Beef at eCook">Beef strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting as they colour).
SENSATIONAL STROG
Add the sliced Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the Paprika Flour and sauté until fragrant, 1-2 minutes. Gradually mix in the diluted stock mix (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 6-7 minutes (stirring occasionally).
SO CRÈME-Y!
When the sauce has thickened, add in the Beef/" title="View all our recipes with Beef at eCook">Beef and simmer until the beef is cooked through, 2-3 minutes. Stir in the crème fraîche and the rinsed Spinach until combined, 2-3 minutes. Season.
YUM
Plate up the buttery mash and side with the silky Beef/" title="View all our recipes with Beef at eCook">Beef stroganoff. Well done, Chef!

Potato - 600g
Button Mushrooms - 190g
Onions - 2
Spinach - 60g
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 450g
Stock & Herb Mix - 22,5ml
Paprika Flour - 37,5ml
Crème Fraîche - 90ml

Download the Recipe

Serves 4

MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
PREP STEP
Boil the kettle. Roughly slice the mushrooms. Peel and finely slice the Onions. Rinse the Spinach. Pat the Beef/" title="View all our recipes with Beef at eCook">Beef dry with paper towel and cut into 1-2cm thick strips. Dilute the stock & herb mix with 600ml of boiling water.
FRY THE STRIPS
Place a pan over high heat with a drizzle of oil. When hot, fry the Beef/" title="View all our recipes with Beef at eCook">Beef strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting as they colour).
SENSATIONAL STROG
Add the sliced Onion and fry until soft, 5-6 minutes (shifting occasionally). Add the Paprika Flour and sauté until fragrant, 1-2 minutes. Gradually mix in the diluted stock mix (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 7-8 minutes (stirring occasionally).
SO CRÈME-Y!
When the sauce has thickened, add in the Beef/" title="View all our recipes with Beef at eCook">Beef and simmer until the beef is cooked through, 2-3 minutes. Stir in the crème fraîche and the rinsed Spinach until combined, 2-3 minutes. Season.
YUM
Plate up the buttery mash and side with the silky Beef/" title="View all our recipes with Beef at eCook">Beef stroganoff. Well done, Chef!

Potato - 800g
Button Mushrooms - 250g
Onions - 2
Spinach - 80g
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 600g
Stock & Herb Mix - 30ml
Paprika Flour - 50ml
Crème Fraîche - 125ml

Download the Recipe

Frequently Asked Questions

What is the preparation time for Silky Beef Stroganoff?

The preparation time for Silky Beef Stroganoff with crème fraîche & mushrooms is between 25 and 30 minutes.

What is the total time required to make Silky Beef Stroganoff with crème fraîche & mushrooms?

The total time required to make Silky Beef Stroganoff with crème fraîche & mushrooms is between 30 and 35 minutes.

How many servings does Silky Beef Stroganoff provide?

4 servings

What are the main ingredients in Silky Beef Stroganoff?

Beef, Button Mushrooms, Creme Fraiche, Free-Range Beef Schnitzel (without crumb), Onion, Onions, Paprika Flour, Potato, Spinach, Stock & Herb Mix

What is the nutritional information of Silky Beef Stroganoff?

Calories: 563, Carbs: 54 grams, Fat: grams, Protein: 45.8 grams, Sugar: 8.5 grams, Salt: 247 grams

How do I prepare Silky Beef Stroganoff?

PREP STEP: Boil the kettle. Roughly slice the mushrooms. Peel and finely slice the onion. Rinse the spinach. Pat the beef dry with paper towel and cut into 1-2cm thick strips. Dilute the stock & herb mix with 300ml of boiling water. SENSATIONAL STROG: Add the sliced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the paprika flour and sauté until fragrant, 1-2 minutes. Gradually mix in the diluted stock mix (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 4-5 minutes (stirring occasionally). FRY THE STRIPS: Place a pan over high heat with a drizzle of oil. When hot, fry the beef strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting as they colour). SO CRÈME-Y!: When the sauce has thickened, add in the beef and simmer until the beef is cooked through, 1-2 minutes. Stir in the crème fraîche and the rinsed spinach until combined, 1-2 minutes. Season. YUM: Plate up the buttery mash and side with the silky beef stroganoff. Well done, Chef! MAKE THE MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.