Real Fast Stroganov!

Pete first cooked the quick and easy Beef Stroganov from Nigel Slater’s Real Fast Food several months ago. I liked it so much I wanted him to cook it the very next night but he’s kept me hanging till tonight. It was just as delicious as I remembered.

Yes, I know it’s odd to serve it in Yorkshire puddings but it’s what I really, really fancied so Pete indulged my whims!

We adjusted the amounts according to the nearest pack sizes available; it’s a pretty flexible recipe in terms of volumes.

Real Fast Stroganov!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people


  • 225 g rump steak
  • 1 tsp paprika
  • salt
  • freshly ground black pepper
  • 75 g unsalted butter
  • 1 tbsp olive oil
  • 175 g onions, sliced
  • 175 g brown mushrooms, quartered
  • 1 tbsp French mustard
  • 100 ml sour cream


  • Trim the fat from the beef and cut into short strips, about a centimetre wide.
  • Quarter the mushrooms.
  • Dice or slice the onions.
  • Roll the beef strips in the paprika, salt and pepper and put aside.
  • In a large frying pan/saute pan heat some butter and olive oil, add the onions and cook until soft.
  • Add the mushrooms and cook until tender.
  • In a second man, melt some butter and cook the beef strips until the outsides are brown and the inside pink; it shouldn't take more than a minute or two.
  • Stir the mustard into the onion and mushrooms mixture and then tip the beef (and juices) in too.
  • Pour in the sour cream and stir through to heat.
  • Once heated through, serve immediately.

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6 Comments to "Real Fast Stroganov!"

  1. Janice

    Thanks for adding your Nigel Slater recipe to Dish of the Month. I hope you will come back and join us again next month. The yorkshire pudding idea is inspired.

  2. Susan

    Have never made beef stroganoff before, this looks really good…I am also showing this to my husband who rarely cooks but can make a good yorkshire pud!! Thanks for getting involved.

  3. kaveyeats

    Sorry, I’ve updated the recipe with the volumes in Nigel’s original recipe, though you can adjust these a lot, it’s very adaptable.


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