Featured first in a 19th century Russian cookbook, Beef Stroganoff (or Befstróganov in Russian) is now a classic dish that's popular all over the world and comes in many different variations. Sautéed beef, mushrooms, and cream are part of almost all Beef Stroganoff recipes today. It's sometimes served with rice but our gluten-free Beef Stroganoff comes with the suggestion of mashed potatoes. We've given the recipe our own twist by adding horseradish seasoning for the mashed potatoes, which complements the beef very well. The hot smoked paprika gives this dish a little kick, turning it into a delicious, hearty meal. "Priyatnogo appetita" or, enjoy your meal!

Cook our delicious Beef Stroganoff in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Beef Stroganoff. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Mushroom Stock pot, a Stroganoff Seasoning pot and a Horseradish Seasoning pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Beef Stroganoff in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Mushroom Stock
  • Stroganoff Seasoning
  • Horseradish Seasoning

Your shopping list for 2 servings:

  • 1 onion
  • 200g mushrooms (button or chestnut)
  • 300g beef fillet steak
  • 200ml soured cream
  • 500g potatoes
  • Handful of Parsley (optional)
  • 2Tbsp tomato puree
  • butter

Our 25 minute recipe

  1. Boil the potatoes

    Boil the potatoes for 15-20 mins or until soft, then drain. Meanwhile, do step 2.

  2. Flash-fry the beef

    Toss the beef strips in half of the STROGANOFF SEASONING.

    Heat a wide pan on high heat, add 2 tsps oil and sear the beef quickly on all sides. Remove and keep aside. 

    Reduce the heat, add a knob of butter, the onion and the rest of the STROGANOFF SEASONING.  Cook for 5 mins until soft. 

    Add the mushrooms and cook for 3 mins.

  3. Create the sauce

    Mix in the tomato purée

    Stir in the MUSHROOM STOCK pot and the cream. Gently bring to the boil then cook for 2 mins on low heat.

  4. Make the mash

    Mash the potatoes with some butter and the HORSERADISH SEASONING.

    Return the beef (and its juices) to the sauce and cook for 2 mins, or longer for more 'well done' beef. 

  5. Serve!

    Serve the mash and the stroganoff with extra soured cream and a sprinkle of parsley (optional).


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