Beef stroganoff is one of my all-time favourite main meals. The creamy, tomato-ey sauce together with the tender beef and chewy mushrooms provides the most sensational sauce. Combine it with fluffy, well-seasoned mashed potatoes and you are on to a serious winner. Trust me. This is a family recipe that never fails to please hungry diners sitting around the dinner table. I always end up having seconds or thirds simply because I do not want the rich, silky smooth, tasty luxuriousness, which makes me so happy, to ever end.

It is serious comfort food and a real heart-stealer, so whip it up if you fancy bringing a smile to your face and tummy; a loved one’s; or a friend’s. It’s also a great dinner party dish as it can be prepared in advance and left to bubble away quietly to one side, so you don’t have any last minute flaps around the kitchen or masses of washing up to do when your guests have gone home (much like The World’s Best Spaghetti Bolognese). I hope it wins over your heart just as it has mine!

For the stroganoff…



For the mashed potatoes…


Beef Stroganoff with Mashed Potatoes
Prep time
Cook time
Total time
Recipe type: Mains
Serves: 6 people
  • 1kg sirloin beef
  • 75g grass-fed butter
  • 4 red onions
  • 750g mushrooms
  • 1kg (2 tins) chopped tomatoes
  • 3 tbsp tomato puree
  • 450ml single cream
  • 1 ½ veal (or beef) stock cubes
  • 1 tsp paprika
  • Salt & pepper
For the mashed potatoes:
  • 8 medium-sized potatoes
  • 50g grass-fed butter
  • 250ml semi-skimmed milk
  • Salt & pepper
  1. Dice the beef into bite size cubes, discarding any fat.
  2. Chop the onions & slice the mushrooms into circular discs.
  3. Add a large knob of butter to a frying pan and place over a medium-high heat.
  4. Add the cubed beef to the frying pan and cook for a few mins until it has browned.
  5. Once browned, transfer the cooked meat to a deep saucepan.
  6. Add a fresh large knob of butter to the empty frying pan.
  7. Add the onions to the frying pan and sauté until they turn a golden colour.
  8. Once they have turned golden, transfer the onions to the deep saucepan.
  9. Add a fresh large knob of butter to the empty frying pan.
  10. Add the mushrooms to the frying pan and sauté until they have softened & browned.
  11. Once browned, transfer the mushrooms to the deep saucepan.
  12. Add the chopped tomatoes, tomato puree, cream, stock, paprika and plenty of salt & pepper.
  13. Place the saucepan over a high heat & bring to the boil.
  14. Once boiling, turn the heat down and allow to simmer for 1.5 hours, stirring occasionally.
  15. Peel the potatoes and place in a deep saucepan.
  16. Add water to just cover the potatoes & leave the saucepan to one side.
  17. Taste the stroganoff to check the sauce is seasoned to your personal taste.
  18. Once the stroganoff has been cooking for just over an hour & the meat has become tender, begin to prepare the mashed potatoes.
  19. Place the saucepan with the potatoes over a high heat for 15 mins.
  20. After 15 mins, check the potatoes are cooked by piercing them with a knife and making sure they are soft.
  21. Once the potatoes have softened, drain away the water and add the milk & butter, and plenty of salt & pepper.
  22. Mash the potatoes with a potato masher until all of the liquid is incorporated and the mashed potatoes have reached a rich, creamy, silky smooth consistency.
  23. Either serve the stroganoff hot or allow to cool completely and store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
  24. Enjoy!