Recipe: Beef and Mushroom Stroganoff

The Australian Growers Association (AGMA) have deemed mushrooms as the antidote for maintaining a stronger immune system, and with the colder months about to sweep our country, it’s a good idea to start perfecting some hearty dishes championing this essential ingredient. Here, we’ve sourced the AGMA’s recipe for a soulful Beef and Mushroom Stroganoff.


  • ⅓ cup plain flour
  • 1tsp paprika
  • 2 ½ tablespoons olive oil
  • 750g lean beef stir-fry strips
  • 1 brown onion, halved and thinly sliced
  • 2 garlic cloves, crushed
  • 400g mixed mushrooms, sliced (we used 100g button, 100g Swiss brown and 150g Portobello mushrooms)
  • 1 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • ½ cup sour cream
  • ⅓ cup flat-leaf parsley leaves, chopped
  • Fettuccine pasta or mashed potatoes, to serve


  1. Combine flour and paprika in a large bowl and season.
  2. Toss beef in flour mixture to lightly coat.
  3. Heat 2 tsp oil in a large frying pan over high heat. Brown the beef in 3 batches using 2 tsp oil per batch. Transfer to a plate and set aside.
  4. Reduce heat to medium-high. Add remaining 1 tbs oil, onion and garlic to pan.
  5. Cook, stirring, for 3-4 minutes or until onion softens. Add mushrooms. Cook, gently stirring, for 4-5 minutes until mushrooms are just soft.
  6. Return beef to the pan. Stir in stock, Worcestershire sauce, tomato paste and sour cream. Season. Bring just to the boil, stirring often, until well combined and hot.
  7. Sprinkle with parsley. Serve with fettuccine or mashed potatoes.

Danica Jones

Writer for the AU Review, a lover of books, poetry, good food, travel and adventure. Follow her personal instagram @danicaarajones or her poetry instagram @danicajoneswrites

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