Smoky beef and mushroom stroganoff

Beef and mushrooms are given a smoky, creamy hit with smoked paprika and sour cream for this classic pasta dish

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe on 21 March 2016. For details and a full breakdown of meal costs, see
Feed Four for $15 hub Click here


Smoky beef and mushroom stroganoff
  • 200 gram fettuccine
  • 1 onion, finely chopped
  • 200 gram mushrooms, cut in half
  • 400 gram beef schnitzel, sliced thinly
  • 1 teaspoon smoked paprika
  • 200 gram light sour cream
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped parsley for garnish
  • 2 gherkins, chopped finely for garnish
Pantry items
  • 1 tablespoon oil


Smoky beef and mushroom stroganoff
  • 1
    Cook fettuccine as per packet directions.
  • 2
    Heat 1 Tbsp oil in a frying pan over medium heat. Add onions and cook for 2 minutes. Add mushrooms and continue to cook until softened. Remove from the pan and set aside.
  • 3
    Toss beef schnitzel with the remaining oil and paprika in a bowl. Heat a frying pan over high heat and brown the beef in two batches until just cooked.
  • 4
    Return meat and mushrooms to the pan. Add sour cream, tomato paste, salt and pepper. Stir through until hot.
  • 5
    Serve straight away on the hot pasta and garnish with parsley and gherkin.


When cooking pasta continue to stir until all the strands are separated. No one likes there pasta stuck together!