Winter Beef Stroganoff

Winter Beef Stroganoff

Mushrooms have a bad name as soggy, gross, dirt-tasting fungus of the ground, but in the right application mushrooms add a deep, umami and textural benefit to any dish, especially Beef Stroganoff. 

Upgrade this classic winter dish with a few key ingredients and chef-level technique. 

Beef Stroganoff


  • 2 tablespoons avocado oil  
  • 2 x 250g sirloin steaks cut into cubes or 500g of our stir fry strips
  • ½ cup plain flour
  • 1 shallot or ½ red onion, diced 
  • 4 garlic gloves, minced 
  • ½ yellow onion, diced 
  • 1 tablespoon garlic powder 
  • 20g button mushrooms, thinly sliced — if you don’t love mushrooms, dice them finely or try using shiitake or oyster mushrooms which have a milder flavour and texture 
  • ½ bunch of fresh thyme
  • 1 cup dry red wine or ½ cup red wine vinegar and ½ beef stock 
  • 1 - 1 ½ cup beef broth  
  • ¼ tablespoon of dijon mustard, can be substituted for other mustard varieties 
  • ¼ smoked paprika
  • 3 cups frozen peas 
  • 150ml sour cream or sub unflavoured Greek yoghurt 
  • 100g pasta, weighed raw, per person 
  • Salt and pepper to taste
  • A cornstarch slurry made of 1:1 cornstarch and water, you shouldn't need more than ½ cup. Pro tip: using water from boiled pasta can help add extra thickening from the starch and flavour from well salted water.


1. Begin preheating your saucepan on medium-high, and make your cornstarch slurry. Also put pasta on to boil.
2. In a bag or bowl, combine the flour, half of the tablespoon of garlic powder, smoked paprika and salt and pepper into a bowl then coat the beef cuts thoroughly in flour. 

3. If you don't like mushrooms, cook them in the pan until soft and browned, or roast them in the oven in advance. Remove mushrooms and sear beef strips. 
4. Remove beef strips, reduce heat on pan and sauté the thyme, shallots, garlic and mushrooms (if uncooked) until the shallots are soft, then add the onion and sauté for a little longer until softened. 
5. Add beef and red wine to the pan and allow to reduce by half. 
6.  Add 1 cup of broth and mustard, stirring until well combined. Add half of the cornstarch mixture and cook until it’s thickened to your desired consistency. If it does not thicken enough, add a tablespoon more to your slurry and into the mixture again. 
7. Remove from heat and add sour cream and frozen peas. Mix until well combined. Serve with pasta.