Classic Beef Stroganoff Recipe

A delicious, creamy, paprika flavoured casserole with tender strips of beef and white mushrooms.



Prep Time

15 minutes

Cooking Time

20 minutes



Recipe Ingredients

  • 30 ml  SPAR Butter or full-fat Margarine
  • 15 ml  SPAR Olive Oil
  • +-725 g  beef stroganoff strips
  • 1 Freshline onion, chopped
  • 1 tray   SPAR Freshline White Sliced Mushrooms (250 g)
  • 2 cloves Freshline garlic, finely chopped
  • handful of Freshline thyme with the leaves picked off the stem
  •   2 ml   paprika
  •   25 ml SPAR Cake Flour, seasoned with salt and black pepper
  •   15 ml SPAR Tomato Paste
  •   15 ml SPAR Dijon Mustard
  • ½   SPAR beef Stock Cube, dissolved in 200 ml hot water
  • 1 tub SPAR Sour Cream (250 g)
  • Freshline flat leaf parsley to garnish

Recipe Method

  1. In a pan, heat together half the butter and half the oil. Toss and turn over high heat, to brown the strips all over, before removing from the pan. Repeat with the other half of the meat, using the remaining butter and oil. Set aside all the browned meat.
  2. Add the onion and mushrooms to the same pan, and shake over medium heat for 3-5 minutes until tender, adding in the garlic and thyme towards the end of this time.
  3. Combine the paprika and seasoned flour and stir into the pan with the tomato paste, mustard and hot stock. Add the browned beef strips, and simmer covered, on low, for 3- 5 minutes. Do not boil or overcook.
  4. Stir in the sour cream off the heat, and preferably serve immediately, but if not, you may need to adjust and perfect the sauce consistency while re-heating, with a dash of sherry, brandy, milk or beef stock.

Hints & Tips

Serve with buttered egg noodles and with toasted Freshline Ciabatta on the side.