Mushroom Stroganoff

    (117)
    1 hour

    A tasty and easy version of the classic beef stroganoff. I like the use of fresh, tinned and dried mushrooms in a creamy sauce.


    105 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon butter
    • 1 onion, diced
    • 1 teaspoon minced garlic
    • 8 fresh mushrooms, sliced
    • 2 teaspoons curry powder
    • 500g beef top sirloin, thinly sliced
    • 2 beef stock cubes
    • 1 1/2 cups (375ml) boiling water
    • 1 (185) tin mushroom stems and pieces, drained
    • 1/4 cup dried shiitake mushrooms
    • 1 1/4 cups (310ml) thickened cream
    • 250g pasta

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Melt the butter in a large frypan over medium heat. Add the onion and garlic then fresh mushrooms. Cook until the onions are translucent.
    2. Stir in curry powder until well blended. Place the meat strips in the frypan and fry until evenly browned.
    3. Dissolve the stock cubes in the boiling water then stir into the frypan. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated; about 20 minutes.
    4. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the pasta and cook until tender; about 7 minutes. Drain.
    5. Reduce the heat under the frypan to low and pour in the cream stirring until the sauce is an even colour. Simmer for about 5 minutes but do not boil. Serve over pasta.

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    Reviews and Ratings
    Global Ratings:
    (117)

    Reviews in English (84)

    by
    124

    This was wonderful...if you want to try stroganoff with a twist - try this! The curry creates a great flavor, without the heat. I added a can of cream of mushroom soup to make a little more sauce, and then used 3/4 cup of cream and 3/4 cup of sour cream. Also, I used potatoes instead of noodles. My kids were licking out their bowls!!!  -  15 Aug 2007  (Review from Allrecipes USA and Canada)

    by
    66

    I love the way the sauce thickens up on standing. Delicious flavor. I did leave out the curry due to personal preference.  -  09 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    61

    This dish was a hit with my whole family. I used olive oil instead of butter, beef broth, half n half and sour cream. I omitted the curry but did season with Nature's Seasons. It was very easy and tasted great. The best kind of recipe!  -  01 May 2006  (Review from Allrecipes USA and Canada)

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