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Beef and Mushroom Stroganoff, Aussie Style


"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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1 h servings 734 cals
Original recipe yields 4 servings


  • Calories:
  • 734 kcal
  • 37%
  • Fat:
  • 43.8 g
  • 67%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 718 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 79
  1. 112 Ratings

Most helpful positive review

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 sa...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 sa...

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

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 eas...

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'...

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 Tabl...

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 do...

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!

Wow, thanks everyone for the reviews and suggestions, I might try a few of them myself. I submitted this recipe many years ago and have forgotton my original account details. Also try making thi...

Great recipe, my picky husband liked it! I added a bit of cornstarch in the end to thicken up just a bit and it turned out great. Very different with curry but it wasn't overpowering, just gre...