Beef Stroganoff


This is an easy one to make, and it contains heaps of veges 🙂 This is a favourite in our house!

Serves: 8 (If you have big eaters, you may only get 5-6 serves. Neither myself or Hubby are big eaters)


  • 500g beef strips
  • 2 tbsp plain flour
  • 2 tsp paprika
  • 1 brown onion, diced
  • 2 cloves garlic, crushed
  • 450g jar roasted capsicum, sliced (or 2 fresh red ones)
  • 200g mushrooms, thinly sliced
  • 1 zucchini, thinly sliced
  • 3/4 cup beef stock
  • 400g tin tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2/3 cup sour cream


  1. Toss beef with flour and paprika to coat. Allow to sit while prepping other ingredients.
  2. Heat fry pan over med-high heat, and cook beef until just browned. Transfer to a heatproof bowl and set aside.
  3. Cook onion and garlic until softened, then add other veges. Cook until mushrooms are softened.*
  4. Return beef to pan and add stock, tomatoes, tomato paste, and Worcestershire sauce. Stir well and bring to a simmer. Add sour cream and stir through, then remove from heat.

*If you are using fresh capsicum, add them when you add the onion.

This can be served with just about anything – I usually do it with pasta, but you can also use potatoes, rice, quinoa, couscous, just about ANYTHING that vaguely resembles a white carbohydrate!

Make sure that you do follow the directions as they are – if you don’t brown the beef then set it aside to rest, it can get VERY tough and chewy, particularly if you are saving money and getting the cheaper cuts of meat.

This freezes well, but the sauce can sometimes separate a little during the defrosting process (this is due to the sour cream).



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