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Beef stroganoff with mash

Beef stroganoff with mash

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.



1 small, coarsely chopped

Reduced fat oil spread

1 tbs

Beef rump steak, raw

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 string 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.