We have the lovely Susan, one of my long time Simple Meal Plans students to thank for this Best Beef Stroganoff recipe.
Years ago she shared her recipe for ‘skid row’ stroganoff using ground (minced) beef. Without that spark of inspiration I would never have even thought to dip my toes into the stroganoff waters.
I’m not sure why it took me years to create this. Possibly boarding school food associations.
But I LOVE mushrooms and I love sour cream. So I shouldn’t be surprised how much I LOVE this dish!
Better late than never :)
Best Ever Beef Stroganoff
- 500 g ground minced beef
- 1/4 teaspoon salt
- 500 g mushrooms
- 3 teaspoons smoked paprika
- 2 tablespoons Worcestershire sauce OR 1 tablespoon soy sauce
- 1/2 cup sour cream + extra to serve
- 1 bag baby spinach
Slice mushrooms lengthwise into 3-4 slices. Heat a little oil in a large frying pan on a medium high heat. Add mushrooms and cook, stirring every now and then until the mushrooms are soft, shrunken and starting to brown. Will take about 8 minutes.
Transfer cooked mushies to a clean plate.
Return the pan to the heat. Add a little more oil. Cook the beef and salt, stirring to break up the large chunks until the beef is starting to brown and is no longer pink.
Return the mushies to the pan. Add the smoked paprika, Worcestershire sauce (or soy) and sour cream. Stir to combine and bring back to a simmer.
Remove from the heat. Taste and season with extra salt if needed.
Divide baby spinach between 2 plates. Top with stroganoff and serve with extra sour cream passed separately.
NET CARBS: 13g / serve
Variations & Substitutions Best Beef Stroganoff
short on time – cook the mushrooms and beef at the same time using 2 pans.
vegetarian – OMG lentil stroganoff! I’m going to have to try that. Or chickpeas.
dairy-free – replace sour cream with tomato passata / puree. And serve with roast sliced almonds or pine nuts.
nightshade-free – skip the paprika.
more substantial (carb lovers) – serve over almond pasta or other cooked pasta.
more substantial (low carb) – roast almonds or walnuts, extra sour cream.
Low FODMAP – use canned champignons (better than no mushrooms) and don’t have extra sour cream (sorry!)
different vegetables – mushrooms are essential for stroganoff but you can easily use zucchini, bell peppers (capsicum) or eggplant instead. And onion will add lovely complexity. You can serve with any cooked green or other salad instead of the baby spinach.
different protein – it’s more traditional to use eye fillet or steak – just slice into strips across the grain and cook until just browned.
Waste Avoidance Strategy
ground (minced) beef – freeze it.
salt / smoked paprika / Worcestershire sauce / soy sauce – keep them in the pantry.
mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.
sour cream – keeps for weeks in the fridge.
baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.
Problem Solving Guide
bland – more salt! More Worcestershire sauce or soy.
too oily – next time use leaner beef.
Prepare Ahead Best Beef Stroganoff
Yes! Just cook as per the recipe but keep the baby spinach and extra sour cream separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. Bring back to a gentle simmer and serve as per the recipe.
More Recipes Like Best Beef Stroganoff
- One Pot Mushroom Sausage & Spinach
- Beef, Broccolini, Basil
- Lamb Korma
- Super Moist Meat Loaf
- Berbere Spiced Lentils
- Pop’s Slow Cooker Magic Meal
Have fun in the kitchen!