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!
Serving guide
Choose your portion size.
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 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 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 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.
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.
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).
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 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, 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 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 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 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 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, 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 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 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 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 stroganoff. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R78.04
for 4 servings · R19.51 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Button Mushrooms needs 250 gSliced Button Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
Not in the Woolies basket — source these elsewhere:
- Paprika Flour
- Free-range Beef Schnitzel (without crumb)
- Stock & Herb Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef Schnitzel (without crumb), Button Mushrooms, Creme Fraiche, Onion, 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?
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. 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). 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. YUM: Plate up the buttery mash and side with the silky beef stroganoff. Well done, Chef! 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.
What should be prepared from my kitchen to make Silky Beef Stroganoff?
Beef, Beef Schnitzel (without crumb), Button Mushrooms, Creme Fraiche, Onion, Paprika Flour, Potato, Spinach, Stock & Herb Mix
How many calories does Silky Beef Stroganoff have?
563 calories
How much fat content does Silky Beef Stroganoff have?
grams