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Beef Stroganoff

This dish is the perfect Winter Warmer, hearty & delicious.

Serves: 6
Prep Time: 20 mins
Cooking Time: 25


  • 2 tablespoons plain flour
  • 700g beef rump steak, trimmed, thinly sliced
  • 2 tablespoons plain flour
  • 40g butter, chopped
  • 1 1/2 tablespoons olive oil
  • 1 large brown onion, halved, thinly sliced 
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon sweet paprika
  • 400g button mushrooms, sliced
  • 1/2 cup dry white wine
  • 3/4 cup beef stock 
  • 2 tablespoons tomato paste
  • 3 teaspoons dijon mustard
  • 1/2 cup Meander Valley Dairy Sour Cream
  • Cooked fettuccine or Egg Noodles, to serve


  1. Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to coat.
  2. Place half the butter and 2 teaspoons oil in a large frying pan. Cook over high heat until bubbling and then add half the beef. Cook by stirring for 3 to 5 minutes or until browned. Transfer to a plate. Repeat with remaining butter, 2 teaspoons oil and beef.
  3. Reduce the heat to medium and heat remaining oil in pan. Add onion and mushroom and cook by stirring for 5 minutes or until soft. Add garlic and paprika. Cook by stirring for 1 minute then add wine, stock, tomato paste, mustard and beef to pan. Stir to combine. Bring to the boil then reduce heat to low. Simmer for 5 minutes or until sauce has thickened slightly.
  4. Take just over half of the Meander Valley Dairy Sour Cream and add by stirring in gently. Take off the heat and serve with pasta or egg noodles.

Finish by placing a tablespoon of Meander Valley Dairy Sour Cream onto the top of each dish.