Beef Stroganoff


  • 1 x Tbsp of oil
  • 600g lean beef, thin strips (or leftover roast beef)
  • 1 onion, thinly sliced
  • 3 garlic cloves, minced
  • 3 – 4 cups mushrooms, sliced (about 10-15 medium button mushrooms)
  • 1 – 1½ x tsp paprika
  • 1 ½ x Tbsp flour (OR Gluten Free alternative)
  • 2 cups low salt beef stock
  • ⅓ cup red wine
  • 1 ½ x Tbsp Worcestershire sauce
  • 3 x Tbsp tomato paste
  • 1 cup (5 tbsps) Greek Yoghurt
  • 3 x Tbsp chopped parsley
  • Rice or pasta, to serve.
  • Steamed Green Veggies, to serve


  • 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