Beef Mushroom Stroganoff

Ingredients

• 15 ml (1 tablespoon)olive oil
• 454 g (1 pound)sirloin or skirt steak, thinly sliced against the grain
• 227 g (8 ounces)baby bella mushrooms, cleaned and thinly sliced
• 15 ml (1 tablespoon)red wine vinegar
• 240 ml (1 cup)beef stock
• 120 ml (½ cup)dairy-free sour cream
• 15 ml (1 tablespoon)parsley
• 60 ml (4 tablespoons)extra virgin olive oil
• 1 mediumonion, diced
• 1 clovegarlic, minced
• 3 stalkscelery, trimmed and cut into small dice
• 1 medium headcauliflower, trimmed and cut into pieces
• 1 pinchsea salt and ground black pepper, to taste

Instructions

1. 1

   Brown the beef

   Heat a large frying pan over medium-high heat and add the olive oil. Season the beef with salt and pepper, then cook for about 5 minutes, stirring occasionally, until browned on all sides. Remove the pan from the heat.

2. 2

   Cook the mushrooms

   Add the mushrooms to the same pan and cook for about 5 minutes, stirring occasionally, until browned on all sides. Pour in the vinegar to deglaze the pan.

3. 3

   Add stock

   Return the beef to the pan and add the stock. Cook for 2 minutes, then take the pan off the heat.

4. 4

   Stir in cream

   Add the dairy-free sour cream and stir until evenly combined.

5. 5

   Prepare the aromatics

   In a large frying pan, heat the extra virgin olive oil over medium heat until it shimmers. Add the onion, garlic and celery, then sauté for about 5 minutes, until soft.

6. 6

   Rice the cauliflower

   Put the cauliflower in a food processor fitted with the S blade. Pulse until it resembles rice, taking care not to process it too finely.

7. 7

   Cook the cauliflower

   Add the cauliflower to the pan with the softened vegetables and cover. Cook over medium heat for about 10 minutes, until soft. Season to taste with sea salt and black pepper.

8. 8

   Serve the stroganoff

   Spoon the beef and mushroom mixture over the cauliflower rice and finish with the parsley.

What is beef mushroom stroganoff?

Stroganoff is a dish associated with Russian cooking, commonly made with beef and a creamy sauce. This version uses mushrooms, beef stock and dairy-free sour cream, with vinegar bringing a sharp note to the pan sauce.

Cauliflower rice takes the place of a more traditional grain or noodle base. It gives the saucy beef and mushrooms a soft bed without competing with their savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 34g protein, 17g carbs, 27g fat.

The steak supplies most of the protein, while the olive oils and dairy-free sour cream contribute much of the fat. Cauliflower, onion and celery provide most of the carbohydrates, alongside smaller amounts from the other ingredients. Pair a serving with extra green vegetables or salad for a more varied plate.

Choosing the beef and mushrooms

Beef: Sirloin or skirt steak both suit quick cooking when sliced thinly against the grain. This helps keep the pieces easier to bite through.

Mushrooms: Baby bella mushrooms bring a deep, savoury flavour. Slice them evenly so they brown at a similar rate.

Build flavour in the pan

Browned bits: Cooking the beef and mushrooms in the same pan leaves flavour on its surface. The vinegar loosens those browned bits and adds acidity.

Cream: Take the pan off the heat before stirring in the dairy-free sour cream. This keeps the sauce smooth and avoids exposing it to more direct heat than needed.

Get the cauliflower texture right

Pulse briefly: Use short pulses in the food processor and stop when the pieces look rice-sized. Processing for too long can turn the cauliflower into a wet, fine mash.

Check doneness: The covered cauliflower cooks until soft, about 10 minutes. If it still feels firm, continue cooking and check it again.

Timing the two parts

The method cooks the stroganoff before preparing the cauliflower rice. For a hot meal, keep the beef mixture covered while you work on the cauliflower, then rewarm it gently if needed before serving.

The cauliflower aromatics need about 5 minutes to soften, followed by about 10 minutes of covered cooking with the cauliflower.

Serving ideas

Serve the stroganoff directly over the cauliflower rice so it catches the creamy sauce. Parsley adds a fresh finish.

A crisp green salad or simply steamed green vegetables make a good accompaniment, especially if you want another fresh element alongside the rich sauce.

Recipe notes & tips

• Slice the steak across the grain so the cooked pieces are easier to chew.
• Let the pan get hot before adding the beef to encourage browning.
• Cook the mushrooms in the same pan so they pick up the browned flavour left by the beef.
• Pulse the cauliflower in batches if your food processor is small.
• Taste the sauce and cauliflower separately before serving, as each may need a little more seasoning.
• Keep the dairy-free sour cream out of the pan until it has been removed from the heat.

Variations

• Add thyme: Stir a little fresh thyme into the mushrooms as they cook.
• Use another mushroom: Swap in chestnut or button mushrooms, sliced to a similar thickness.
• Add paprika: Stir a small amount into the beef for a warm, savoury note.
• Use a different garnish: Finish with chopped chives instead of parsley.
• Make it dairy-based: Use regular sour cream if you do not need the dish to be dairy-free.

Common mistakes to avoid

• Overcrowding the beef: The pieces may steam rather than brown; cook them in batches if the pan is crowded.
• Cutting with the grain: This can make steak tougher to chew; slice across the visible fibres.
• Overprocessing the cauliflower: It can become fine and wet; use short pulses and stop at a rice-like texture.
• Adding sour cream over high heat: The sauce may lose its smooth texture; stir it in after taking the pan off the heat.
• Skipping the seasoning check: The stock and sour cream vary in saltiness; taste the sauce and cauliflower before serving.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave until hot, stirring the stroganoff so the sauce warms evenly.

Frequently asked questions