Beef Stroganoff


  • 1 tbs butter
  • 1 medium onion, finely sliced
  • 1 garlic clove, crushed
  • 2 tsp fresh thyme, chopped
  • Pinch of ground nutmeg
  • 250 g button mushrooms, finely sliced
  • ¼ white wine
  • 150 ml beef stock
  • 150 ml light sour cream
  • 1 ½ tbs olive oil
  • 2 tsp paprika
  • 500 fillet steak, tail end, thinly sliced

Serves 4



Gently heat butter in a pan. Add onion and sauté until soft.
Stir in garlic and cook for 30 seconds, then add thyme, nutmeg and mushrooms and cook for 3 – 4 minutes.
Pour in wine and stock and allow to simmer for several minutes.
Stir in in sour cream and cook a further minute to blend.  Set aside until ready to serve.

Serving Time

Heat oil in a large fry pan over, a high heat. Stir in paprika then fry meat in batches, 2 – 3 minutes, or until seared on all sides.
Combine steak with pre-prepared warm sauce, season to taste, garnish with parsley and serve with fluffy rice.


Substitute fillet steak with chicken and use chicken stock.