Beef and Mushroom Stroganoff, Aussie Style Recipe -
Beef and Mushroom Stroganoff, Aussie Style Recipe
  • READY IN 1 hr

Beef and Mushroom Stroganoff, Aussie Style

Recipe by  

"Tasty beef and mushroom stroganoff. This was my favorite recipe as a kid, my Mum came up with it from the stuff that was left in the cupboard! I've since modified the ingredients to add my own personal touch."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
  2. Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
  4. Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.
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Reviews More Reviews

Most Helpful Positive Review
Aug 15, 2007

This was wonderful...if you want to try stroganoff with a twist - try this! The curry creates a great flavor, without the heat. I added a can of cream of mushroom soup to make a little more sauce, and then used 3/4 cup of cream and 3/4 cup of sour cream. Also, I used potatoes instead of noodles. My kids were licking out their bowls!!!

Most Helpful Critical Review
Nov 21, 2011

didn't care for the shitake mushrooms in this if I make again will probably use cremini & white only. Otherwise the other seasonings were good.

Nov 09, 2007

I love the way the sauce thickens up on standing. Delicious flavor. I did leave out the curry due to personal preference.

May 01, 2006

This dish was a hit with my whole family. I used olive oil instead of butter, beef broth, half n half and sour cream. I omitted the curry but did season with Nature's Seasons. It was very easy and tasted great. The best kind of recipe!

Sep 16, 2010

I didn't follow the recipe exactly, so I didn't feel I should rate this recipe. HOWEVER, even with the changes I made, this recipe was fantastic. I didn't use near as many mushrooms because I'm not entirely fond of them and I use beef broth instead of beef boillon and water. I also had to use sour cream as most stroganoffs do because I didn't have heavy cream on hand.

May 03, 2011

I took advice of other review and skipped curry added pepper/garlic salt/added 1/4 c red wine. Also used 12 oz pkg white sliced mushrooms and used 1 cup cream & 1/4 cup sour cream. Added 1 Tablespoon worcestershire sauce at end. Serves over hot noodles and it was amazing!

Oct 12, 2007

I really enjoyed this-I did add a bit of sour cream, used half and half, and used all fresh mushrooms and it turned out great. I also added the meat later than called for so it would be less done. Thanks for the ideas!

Oct 06, 2004

Made exactly as recipe'd...except didn't have Shitakes, so doubled up on the button white, fresh sliced. A keeper, Rosemary! First time was over boiled Russet potatoes. Yummy!


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  • Calories
  • 734 kcal
  • 37%
  • Carbohydrates
  • 55.8 g
  • 18%
  • Cholesterol
  • 217 mg
  • 72%
  • Fat
  • 43.8 g
  • 67%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 31.7 g
  • 63%
  • Sodium
  • 718 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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