Ten Minute Beef Stroganoff
Photography by Simon Devitt.
This ultra-fast version of the classic beef stroganoff is perfect for a busy weeknight. It is essential to use fillet steak however, as the cooking time is so short.
Serves: 4
INGREDIENTS
450 grams fillet steak 1 tablespoon paprika
sea salt and freshly ground pepper
1 tablespoon olive oil
knob of butter
250 grams button mushrooms, sliced
2 spring onions, finely chopped
2 tablespoons brandy 2 teaspoons tomato paste squeeze of lemon juice 200 grams sour cream
METHOD
Slice the beef into wide strips and sprinkle them generously with paprika and salt and pepper. Set aside.
Heat the olive oil with the knob of butter in a sauté pan over high heat. Add the mushrooms and cook until just tender. Remove from the pan and set aside.
Add the beef and spring onions to the pan and cook for a couple of minutes. Remove and add to the mushrooms.
Add the brandy, tomato paste, lemon juice and sour cream. Simmer for 2 minutes before adding the beef and mushrooms back to the pan. Stir to combine, season well and serve immediately over buttered egg noodles or with rice. Serves 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!