Beef Stroganoff

Serves: 4
Preparation Time: 10
Cooking Time: 30


  • 750g rump, cut into 2cm strips
  • 3 tbsp oil
  • 1/3 cup plain flour
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 200g button mushrooms, sliced
  • 2 tbsp tomato paste
  • 2 tsp sugar
  • 2 cups (500ml) Campbell’s Real Stock - Beef
  • 2 tbsp sweet paprika
  • 2 tbsp sour cream


  1. Place flour in a resealable bag. Add beef strips. Seal bag and shake to coat. Remove beef. Place in a bowl.

  2. Heat 2 tbsp oil in a large, heavy based saucepan over medium – high heat. Cook beef in batches, set aside and keep warm.

  3. Add remaining oil to pan, add onion and mushrooms, cook over medium heat for 5 minutes then return beef to pan. Add paprika, garlic, sugar and tomato paste and cook for a further 1 minute. Add Campbell’s Real Stock Beef, stir to combine and bring to the boil, reduce heat to low and simmer covered for 15 minutes, remove lid, stir and cook for a further 15 minutes, uncovered.

  4. Stir through sour cream just before serving.

  5. Serve with green beans and either rice, mashed potato or pasta.

  6. Garnish with chives.


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