Traditional Beef Stroganoff
A classic Russian-inspired dish with tender strips of beef simmered in a creamy mushroom and onion sauce, perfect when served over noodles or rice.
4
servings15
minutes50
minutes420
kcal1
hour5
minutesKeep the screen of your device on
Ingredients
2 medium Onion-finely diced
500 gram Mushrooms-sliced
1000 gram Lean beef strips
2 tbsp Plain flour
1 cup Beef stock
2 tbsp Paprika
2 tbsp Level 5 extra virgin olive oil
150 gram Light cream cheese
1 pinch Salt and black pepper -to taste
Directions
- Put the onions, mushrooms and extra-virgin olive oil into the bowl with the paddle in place. Close the lid, select the PAN program, set the power to level 4 for 40 minutes and press the start/stop button.
- Slice the meat into strips about 5cm long and sprinkle with flour, toss to coat.
- Once the veggies have been cooking for about 15 minutes add the floured meat, paprika, stock and season with a pinch of salt and plenty of ground black pepper.
- A few minutes before the end of cooking, add the light cream cheese and assist stirring in with a wooden spoon. Close the lid and finish cooking, lowering the power level if necessary.
- Serve with brown rice and a green salad or steamed broccolini.
How to Make Traditional Beef Stroganoff
I’m a huge fan of Beef Stroganoff. I’ve been eating it since I was a kid – and every time of the year is a good time to enjoy it! I like how that you can serve it with so many things. In this recipe we serve it with salad and crunch brown rice as it is steaming hot here in Gympie at the moment (about a thousand degrees). But in Winter I like it with crunch French Fries or even over pasta noodles.
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