Traditional Beef Stroganoff

Traditional Beef Stroganoff

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This popular, classic dish makes a simple yet satisfying mid-week dinner!

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time35 minutes


  • 5 ml Robertsons Paprika
  • 1 Clove garlic, crushed
  • 1 Onion, sliced
  • 15 ml Margarine
  • 15 ml Olive oil
  • 45 ml Cake flour
  • 300 g Beef strips
  • 1 Punnet button mushrooms, sliced
  • 250 ml Water
  • 80 ml Sour cream
  • 1 KNORR Beef Stock Pot


  • Toss beef strips in cake flour to lightly coat then set aside.
  • Heat olive oil and margarine together in a pan and gently fry the onion and garlic for 5 minutes or until soft.
  • Add the Robertsons Paprika and fry for 2 minutes to release the flavour and smoky aroma.
  • Add the beef strips and fry for 5 minutes until well browned.
  • Add the sliced button mushrooms and fry for a further 5 minutes to soften the mushrooms.
  • Add the KNORR Beef Stock Pot together with the water, stir well and bring to the boil.
  • When boiling reduce the heat and allow to simmer for 10 minutes stirring occasionally.
  • Stir in the sour cream and allow to simmer for a further 5 minutes.
  • Garnish with fresh or dried parsley if desired and serve with rice.