Beef and mushroom stroganoff


  • 1kg rump steak
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 500g button mushrooms, sliced
  • 1 teaspoon salt


Cut the steak into thin strips. (A tip: this is easier to do if the meat is partially frozen.)
Heat a large non-stick frypan until medium hot. Add half the oil and half the butter.
When the butter has stopped foaming, add the onion and fry for 5 minutes, stirring constantly.
Add the mushrooms and fry until almost cooked (about 3 minutes).
Set the mushroom onion mix aside in a bowl.
Heat remaining oil and butter.
When hot add the steak and fry for 2 minutes.
Turn heat to a simmer and add the mushroom onion mix and cook to 10 minutes.
Stir in the Rosella Sweet Mustard Pickles and the cream and bring just to the boil.
Put into a warmed serving dish, sprinkle over the dill or parsley, and serve immediately.


Serves 4

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