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Healthy Beef Stroganoff

Recipe thanks to Australian Beef


  • 600g lean beef rump steak, fat trimmed, cut into strips

  • 2 tbsp olive oil

  • 1 tbsp smoked paprika + extra, to serve

  • 1 small red onion, thinly sliced

  • 250g brown mushrooms, thinly sliced

  • 1 ½ tbsp Worcestershire sauce

  • ¾ cup salt reduced beef stock

  • 1 ½ tbsp tomato paste

  • 150g light sour cream or Greek yoghurt

  • 60g baby spinach, chopped

  • Parsley leaves, chopped, cooked pasta of choice, steamed green beans, broccolini, and lemon wedges, to serve.


  1. Place beef strips, half the oil and paprika in a snap lock bag. Season. Heat a large non-stick frying pan over medium-high heat. Cook beef, in batches, for 1-2 minutes, turning as required. Set aside on a plate loosely covered with foil.

  2. Add remaining oil to pan, add onion and cook for 3-4 minutes or until softened. Add mushrooms and cook for 2-3 minutes or until lightly browned. Add Worcestershire, stock and tomato paste, stir well and bring to the boil. Reduce heat and simmer for 2 minutes.

  3. Stir in sour cream or yoghurt and simmer for 1-2 minutes or until slightly thickened. Return beef and any juices to pan and heat through for a further for 1-2 minutes. Remove from heat and stir through baby spinach.

  4. Serve beef stroganoff with pasta, steamed beans and broccolini. Sprinkle with parsley and serve with lemon wedges.


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