Quick And Delicious
Classic Beef Stroganoff with a touch of spice
February 18, 2020

With the options of being both gluten and dairy free, this recipe is a healthy take on an ol’ favourite.  Make it as healthy or as traditional as you like – whatever works for you and your family!  Enjoy.

Classic beef stroganoff with a touch of spice.
Preparation:  20 minutes

Cooking time:  approx. 45 minutes – 1 hour

Serves:  4


  • 1/3 cup arrowroot flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • good pinch of pepper
  • 1kg beef round steak cut into thin strips
  • 3 Tbsp ghee or butter
  • 1 large chopped onion or 2 medium sized onions
  • 4 cloves of garlic finely chopped roughly
  • 1/2 cup beef bone stock
  • 2 tsp dijon mustard
  • 1/4 cup red wine
  • 1/2 tsp cayenne pepper (optional or reduce the amount if need be)
  • 1/4 tsp chilli flakes (optional)
  • 500g mushrooms sliced finely
  • 3/4 cup coconut cream or sour cream (if dairy tolerant)
  • 1 – 2 cups of a simple cauliflower rice or basmati rice
  • Freshly chopped parsley for garnish


  1. Place flour, paprika, salt and pepper into a large bowl and mix thoroughly.
  2. Add the sliced beef and stir well until well covered with the flour mix.
  3. In a large heavy based pot, melt the ghee or butter on a medium heat and brown the beef in batches.  Once browned, set aside.
  4. Then add the onion to the pan and gently cook on a medium heat until just cooked.  Then add the chopped garlic and lightly saute for about 1 minute.
  5. Return the browned beef to the pot (with the onion and garlic).
  6. Add the stock, red wine, mustard, chill, cayenne pepper (if using) and mushrooms to the pot on a medium heat still.
  7. Allow to reduce for about 1 minute.  Turn the heat down to low, cover and cook until the meat is tender for about 45 mins – 1 hour. Alternatively place the pot in a preheated oven at 170 degrees celsius for the same amount of time.
  8. Once cooked and ready to serve.  Stir in the coconut cream or sour cream.
  9. Gently warm through on a low heat.
  10. Serve with the cauliflower or basmati rice and a garnish of chopped parsley.

Note:  for extra goodness stir through a handful of english spinach and / or a handful of parsley at the end of cooking and stir through until gently wilted.

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