Quick Beef Stroganoff

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  • Time icon
    Total Time
  • Serves icon
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This is crowd-pleasing comfort food at its best. Simply microwave the rice while you bring this stroganoff together in one pan on the stove for a complete meal in minutes. This warming classic uses tender sirloin to create a delicious midweek meal. Prepare all your ingredients before you start to cook to avoid overcooking the beef and mushrooms. Sliced red peppers would make a tasty addition.

recipe updated 19 Mar 2020


  • Beef shoulder icon
    Beef shoulder
    450 g (about 1 ¾ cups)
  • Onion icon
    1 (about 140 g)
  • Chestnut mushroom icon
    Chestnut mushroom
    250 g (about 8 ⅓)
  • Water icon
    2 L (about 2 kg)
  • Fresh parsley icon
    Fresh parsley
    1 tbsp (about 3.9 g)
  • Paprika icon
    2 tbsp (about 12.9 g)
  • Plain flour icon
    Plain flour
    1 tbsp (about 8.1 g)
  • Butter icon
    25 g (about 1 ¾ tbsp)
  • Sunflower oil icon
    Sunflower oil
    2 tbsp (about 28.5 g)
  • Sour cream icon
    Sour cream
    300 ml (about 300 g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)
  • Salt icon
    1 dash (about 0.75 g)
  • White rice icon
    White rice
    1 ½ cups (about 313.2 g)


  • kCook icon Stove
  • kCook icon Panasonic 2-in-1 Microwave Oven
  • kCook icon Heatproof bowl
  • kCook icon Frying pan
  • kCook icon Medium bowl
  • kCook icon Large serving bowl
  • kCook icon Saucepan

Step preview

  1. Add water, salt and white rice to a clean heatproof bowl
  2. Cook - 11 min, Power Level 10
  3. Let rest while you continue to make the stroganoff, then fluff with a fork
  4. Add paprika, plain flour and beef shoulder to a clean medium bowl
  5. Turn until coated
  6. Heat a clean frying pan
  7. Add butter to the frying pan
  8. Add sunflower oil and onion to the frying pan
  9. Cook until soft - approx 6 min
  10. Add chestnut mushroom to the frying pan
  11. Cook in frying pan until soft - approx 5 min
  12. Remove with slotted spoon then set aside
  13. Add sunflower oil to the frying pan
  14. Transfer meat to frying pan
  15. Fry until browned then reduce heat
  16. Add sour cream to the frying pan
  17. Boil then reduce heat
  18. Mix the mushrooms back into the sauce
  19. Simmer gently - approx 2 min
  20. Add salt & pepper to the frying pan
  21. Fluff the rice and divide between 4 bowls
  22. Spoon stroganoff over each bowl of rice
  23. Garnish with fresh parsley
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