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Photo of Beef stroganoff with mash by WW

Beef stroganoff with mash

PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
Tender beef, chestnut mushrooms and paprika combine in this delicious Russian stew that’s made even more luxurious with a dollop of crème fraîche.


Peeled celeriac

1 small, coarsely chopped

Reduced fat oil spread

1 tbs

Lean beef rump steak

270 g, (buy 300g), fat trimmed


1 medium, thinly sliced


2 clove(s), crushed

Ground paprika

1 tbs, sweet

Green capsicum

1 medium, sliced


400 g, button variety, sliced

Beef stock cube

1 individual, to make ⅔ cup (160ml) gluten-free stock

Lemon juice

2 tbs

Dijon mustard

1 tsp

Green beans

300 g, trimmed

Light sour cream

½ cup(s), (125ml)

Oil spray

1 x 3 second spray(s)


  1. Place celeriac in a large saucepan of water and bring to the boil. Reduce heat and simmer for 25-30 minutes or until tender. Drain. Return celeriac to saucepan with oil spread, season with salt and pepper and mash until smooth.
  2. Meanwhile, heat a large non-stick frying pan over medium heat and lightly spray with oil. Add steak and cook for 1-2 minutes on each side until browned, but don’t cook it through – it should still be rare inside. Transfer to a plate and set aside.
  3. Add onion to frying pan and cook for 6-8 minutes or until softened but not browned. Add garlic and paprika, cook for 1-2 minutes or until fragrant. Add capsicum and mushrooms, cook for 5-6 minutes or until softened.
  4. Add stock, lemon juice and mustard, simmer for 1 minute. Slice steak into strips and add to pan with the resting juices, simmer for 3 minutes until just cooked through.
  5. Meanwhile, cook green beans in a saucepan of boiling water for 4-5 minutes until just tender, drain.
  6. Stir the sour cream into stroganoff and season with salt and pepper. Serve with celeriac mash and green beans.