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Beef & mushroom stroganoff

About the Recipe


  • 1 tablespoon olive oil

  • 500g lean beef rump steak, cut into 2cm pieces

  • 1 red onion, cut into thin wedges

  • 500g button mushrooms, thickly sliced

  • 2 cloves garlic, crushed

  • 1 teaspoon sweet paprika

  • 1 tablespoon tomato purée

  • 2 teaspoons dijon mustard

  • 1 tablespoon Worcestershire sauce

  • 2 bay leaves

  • 1 reduced-salt salt beef stock cube dissolved in 1⅔ cups boiling water

  • 4 tablesppoons reduced-fat Greek-style yoghurt

For the garlic spinach and beans

  • 2 teaspoons olive oil

  • 2 cloves garlic, crushed

  • 200g baby spinach

  • 2½ cups green beans halved diagonally

  • 2 tablespoons fresh flatleaf parsley, chopped


Step 1

Heat the olive oil in a large deep frying pan over high heat. Add the beef in 2 batches and cook each for 2 min. Transfer to a bowl and cover to keep warm.

Step 2

Reduce the heat to medium. Add the onion and mushrooms and cook, stirring occasionally, for 4–5 min or until just starting to soften. Add the garlic, paprika, and tomato purée and cook, stirring, for 2 min. Add the mustard, Worcestershire sauce, bay leaves, and stock. Cook the mixture, stirring occasionally, for 10 min.

Step 3

Remove the pan from the heat and return the beef and any juices to the mixture. Season with freshly ground black pepper, then let it stand, uncovered, for 10 min.

Step 4

Meanwhile, make the garlic spinach and beans: heat the oil in a large saucepan over high heat. Add the garlic, spinach, beans, and 5 tablespoons water, then cook, stirring, for 3 min or until the spinach has wilted and the beans are just tender. Stir in the parsley and some ground black pepper.

Step 5

Stir the yogurt through the beef mixture until just combined, then serve the stroganoff with the garlic spinach, and beans.

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