Creamy beef Stroganoff

    Creamy beef Stroganoff


    315 people made this

    About this recipe: This beef Stroganoff is especially flavourful and creamy thanks to the addition of cream of mushroom soup. Using the soup helps cut down on some fat and calories, as opposed to using full fat cream. Increase the amount of paprika to taste, if desired.

    Serves: 4 

    • 450g sirloin steak, cut into bite size strips
    • 1 onion, chopped
    • 1 1/2 tablespoons flour
    • 3/4 teaspoon salt
    • 1/4 teaspoon paprika
    • 1/8 teaspoon ground black pepper
    • 1 (295g) tin condensed cream of mushroom soup
    • 250ml half fat soured cream
    • 250g egg pasta

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Brown the beef strips in a large frying pan over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
    2. Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the soured cream, stirring well.
    3. Prepare pasta according to package directions. Serve beef and sauce over the pasta.

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    Reviews (1)


    Very tasty. I wouldn't add the flour next time - 20 Aug 2013

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