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Roast Beef Stroganoff

Roast Beef Stroganoff

A comforting roast beef stroganoff with tender beef, a rich creamy mushroom sauce and classic flavours. Perfect for easy family dinners or relaxed weekend meals.

More Recipes
15 minutesPrep Time
40 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings
For The Beef: 1¼ Kilogram Beef Rump Roast (Or Beef Chuck Roast Or Gravy Beef)
Prescotts Beef Rump Steak
For The Beef: 1 Tablespoon Olive Oil
Bertolli Olive Oil Light
For The Beef: 1 Tablespoon Smoked Paprika (Or Sweet Paprika)
For The Beef: 1 Teaspoon Salt
For The Beef: 1/2 Teaspoon Black Pepper
For The Mushroom Sauce: 1½ Tablespoons Worcestershire Sauce (Or BBQ Sauce)
For The Mushroom Sauce: 1½ Tablespoons Tomato Paste
For The Mushroom Sauce: ⅔ Cup Beef Stock (Or Beef Stock Made According To Packet Instructions)
For The Mushroom Sauce: 1 Brown Onion, Thinly Sliced (Or Red Onion)
Brown Onion
Brown Onion180g
$0.88
avg
ea
For The Mushroom Sauce: 200 Grams Brown Mushrooms, Sliced (Or Button Mushrooms)
Swiss Brown Mushroom Punnet
For The Mushroom Sauce: ½ Cup Sour Cream (Or Thickened Cream Or Greek Yoghurt)
Norco Sour Cream
To Serve: Microwave Basmati Rice (Or Steamed Rice, Egg Noodles Or Mashed Potato)
SunRice Basmati Rice Cups
SunRice Basmati Rice Cups240g
Special
$3.35
was $3.55
To Serve: Baby Rocket Leaves (Optional)
Community Co Baby Rocket
Community Co Baby Rocket100g
Special
$2.50
was $3.00
To Serve: Sliced Pickles (Optional)
Branston Pickle
To Serve: Fresh Parsley, Chopped (Or Chives)
Continental Parsley Bunch

Directions

  1. Preheat oven to 200°C (180°C fan-forced).
  2. Rub the beef with olive oil, smoked paprika, salt and pepper until evenly coated. Place on a rack over a roasting tray and roast for 20 minutes.
  3. Meanwhile, combine the Worcestershire sauce, tomato paste and beef stock in a bowl and stir until well combined.
  4. Add the onion and mushrooms to the roasting tray. Pour over the sauce mixture and stir to coat the vegetables.
  5. Reduce the oven temperature to 180°C (160°C fan-forced). Return the beef to the roasting tray and roast for a further 20–25 minutes, or until cooked to your preferred doneness.
  6. Transfer the beef to a plate, cover loosely with foil and rest for 10 minutes.
  7. Stir the sour cream (or thickened cream or Greek yoghurt) through the mushroom sauce until smooth and heated through. Do not allow the sauce to boil once the dairy has been added.
  8. Thinly slice the beef and serve with the mushroom sauce, your choice of rice, mashed potato or egg noodles. Finish with baby rocket, sliced pickles and fresh parsley or chives, if desired.