Beef Stroganoff


  • 1 tbsp oil
  • 600g lean beef (or leftover roast beef)
  • 1 onion
  • 3 garlic cloves
  • 3 1/2 cups mushrooms (about 10-15 medium button mushrooms)
  • 1 1/2 tsp paprika
  • 1 1/2 tbsp flour (OR Gluten Free alternative)
  • 2 cups salt reduced beef stock
  • 1/3 cup red wine
  • 1 1/2 tbsp worcestershire sauce
  • 3 tbsp tomato paste
  • 1 cup greek yoghurt
  • 3 tbsp parsley
  • rice
  • OR pasta
  • steamed greens


  • Prep Ingredients: Slice the beef into thin strips, thinly slice the onion, mince the garlic, slice the mushrooms and chop the parsley.
  • Heat 1 tsp oil in a wok or fry pan, stir-fry half of the beef until just cooked. Repeat with remaining beef. Set beef aside.
  • In the wok, heat the remaining oil and stir-fry onion and garlic until soft. Add mushrooms and paprika, cook until soft and fragrant.
  • Combine flour, stock, wine, sauce and tomato paste in a bowl.
  • Return the beef to the pan with the onion and mushroom mix. Add the stock mixture to the wok and stir well. Simmer for 10mins then remove from the heat;
  • Stir through the yoghurt and parsley. IMPORTANT - make sure the sauce is off the heat before adding the yoghurt and add yoghurt gradually - this reduces the risk of any curdling!
  • Serve stroganoff with rice, noodles or pasta & a side of steamed veggies.

This can also be made in advance in the slow cooker or pressure cooker –
just switch to a cheaper cut of meat such as chuck steak and cook in the slow cooker on low for 6-8hrs or the pressure cooker on high for 30-40mins.


Feel free to also use leftover beef roast if you have it handy! Just skip the first step and it works perfectly!

LCHF adaptation [e.g. Low Training Day]:
Serve with zoodles or cauli rice