Yummy Beef Stroganoff


Serves 8 - 20 minutes


  • 1 tablespoon vegetable oil 
  • 1 tablespoon butter
  • 1lb beef or 1 large steak cut into thin strips, approximately 2 cups
  • 2 cups onions, sliced 
  • 2 cups white mushrooms, slices 
  • 1 tablespoon paprika
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1/2 cup sour cream or Greek yoghurt
  • 2 tablespoon parsley, finely chopped
  • Salt and pepper
  1. Cook egg noodles in sauce pan of boiling, salted water about six minutes to Al Dante. Drain and keep warm.
  2. Heat oil and butter in a frying pan on medium-high. Add beef and sear until brown on all sides, 7 minutes. 
  3. Reduce heat to medium; add onions and mushrooms. Cook for about five minutes, stirring. 
  4. Stir in paprika, flour, salt. Cook while stirring until flour browns, 3 minutes. 
  5. Add beef stock, bring to a simmer and let simmer until meat is cooked through and sauce is thickened. 
  6. Reduce heat; gently stir in sour cream and parsley just before serving. Careful not to boil. 
  7. Season to taste with salt and pepper.
  8. Serve over cooked egg noodles.