Quick Beef Thin Cut Stroganoff Quick Beef Thin Cut Stroganoff

Quick Beef Thin Cut Stroganoff

A moreish creamy supper dish with thin cut beef steaks, mushrooms, onion, brandy, mustard, stock and creme fraiche.  It's speedy and can be on the table in 20 minutes.

prep time
20 mins

cook time
5 minutes

4 people


  • 450g/1lb thin cut beef steaks, cut into 5cm/2inch strips
  • 20ml/4tsp rapeseed oil
  • 1 small onion, peeled and sliced
  • 225g/8oz mushrooms, wiped cleaned and sliced (we used chestnut)
  • 30ml/2tbsp brandy, optional
  • 5ml/1tsp Dijon mustard
  • 10ml/2tsp cornflour mixed with a little cold water to form a paste
  • 100ml/3½ fl oz good, hot beef stock
  • 150ml/¼pint reduced calorie crème fraîche
  • Salt and freshly milled black pepper
  • Dash Worcestershire sauce, optional
  • 30ml/2tbsp freshly chopped flat-leaf parsley, to garnish


  1. Heat half the oil in a large non-stick frying pan and cook the onions for 2-3 minutes until soft, but not coloured.
  2. Add the mushrooms and brandy and cook for 3-4 minutes. Remove from the pan and set aside for later.
  3. Return the mushrooms to the pan and add the mustard, cornflour mix, stock and crème fraîche. Bring to the boil, reduce the heat and simmer for 2-3 minutes. Add a dash of Worcestershire sauce if using.
  4. Heat the remaining oil in a separate non-stick frying pan and flash fry the beef for 2-3 minutes. Add the beef strips and any meat juices to the stroganoff.
  5. Garnish with parsley and serve immediately with boiled rice and seasonal vegetables.