Beef Stroganoff



Fillet steak is the best cut for this dish, but it is expensive, so if you’re on a budget opt for sirloin or rump. If you love steak then this one is a real winner.


2 tsp coconut oil

2 shallots, finely sliced

5 chestnut mushrooms, roughly chopped

300g fillet steak, cut into 1cm thick strips

Salt and pepper

2 tsp smoked paprika

75ml beef stock

125ml soured cream

Ā½ bunch of parsley, leaves only, roughly chopped – optional

juice of 1 lemon

How To

Melt the coconut oil in a frying pan over a high heat. Add the shallots and mushrooms and fry, stirring regularly, for 2-3 minutes or until the shallots have softened and the mushrooms have taken on a little colour.

Add the beef, along with a generous pinch of both salt and pepper, and stir-fry for 1-2 minutes. Sprinkle in the smoked paprika and toss to lightly coat everything with the spice.

Pour in the beef stock – it will bubble up quickly – then turn the heat right down and stir in the soured cream. Take the pan off the heat, then add the parsley, if using, and a generous squeeze of lemon juice. Serve and enjoy.

*Serve with a big portion of your favourite greens such as spinach, kale, broccoli, mange tout or green beans.

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