Creamy Beef Stroganoff with Dreamy Mash

Indulge in this easy-to-make Beef Stroganoff with Mushrooms and Creamy Mash, crafted using Angliss Meats premium grain-fed whole rumps for unbeatable tenderness and flavour. Perfect for a cosy weeknight dinner, this classic Aussie recipe is creamy, hearty, and packed with rich mushroom goodness.

For the Stroganoff:

• 500g Premium Grain Fed Whole Rump
• 1 Onion, finely chopped
• 2 Garlic Cloves, crushed
• 250g Mushrooms, sliced
• 1 tbsp Plain Flour
• 1 cup Beef Stock
• 1 tsp Dijon Mustard
• 200ml Thickened Cream
• 1 tbsp Olive Oil
• Salt & Pepper, to taste
• Fresh Parsley, chopped (for garnish)

For the Dreamy Mash:

• 1kg Potatoes, peeled and chopped
• 50g Butter
• 1/2 cup Milk, more if needed
• Sea Salt & Cracked Black Pepper, to taste
  

Method:

1. Make the mash:

   • Boil the potatoes in salted water for 15–20 minutes until tender.

   • Drain, then mash with butter and milk until smooth and creamy. Season with salt and pepper.

2. Cook the beef:

   • Heat olive oil in a large frying pan over medium-high heat.

   • Add beef strips and quickly sear until browned on all sides. Remove from pan and set aside.

3. Cook the veggies:

   • In the same pan, add a little more oil if needed.

   • Sauté onion and garlic until soft, about 3 minutes.

   • Add mushrooms and cook for another 5 minutes until tender.

4. Make the sauce:

   • Sprinkle the flour over the mushrooms and stir well.

   • Slowly add the beef stock, stirring to avoid lumps.

   • Add mustard if using, then stir in cream. Let it simmer for 5 minutes until slightly thickened.

5. Combine beef and sauce:

   • Return the beef to the pan and heat through for 2–3 minutes. Check seasoning.

6. Serve:

   • Spoon creamy mash onto plates and top with the beef stroganoff.

   • Sprinkle with fresh parsley and serve immediately.

Enjoyed this recipe? 

Check out our others on our recipe page!