Rump steak beef stroganoff recipe - Main meals

Author: Gayla Claar

Main meals Dinner Vegetarian versions of classic recipes

This quick beef Stroganoff recipe with tender, juicy slices of rump steak, mushrooms and sour cream is so delicious and takes just under 20 minutes to make - perfect for when you want something special for dinner but are short on time. Our shortcut recipe uses rump steaks and packets of steamed rice to hurry things along.

Quick Beef Stroganoff
Classic beef stroganoff
Quick beef stroganoff
Easy Beef Stroganoff
What cut of beef is best for Stroganoff?
What is the sauce in beef stroganoff made of?
Does beef stroganoff contain paprika?
How do you cut sirloin for beef stroganoff?

Quick Beef Stroganoff

This quick beef Stroganoff recipe with tender, juicy slices of rump steak, mushrooms and sour cream is so delicious and takes just under 20 minutes to make - perfect for when you want something special for dinner but are short on time.
Provided by: Nickki Thompson
Total time: 23 minutes
Cook time: 18 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Russian
Number of ingredients: 13

Ingredients:

1 tablespoon olive oil
Sea salt and freshly ground black pepper
450G Rump Steak, cut into thin strips
1 tablespoon butter
1 Large Onion, peeled and sliced finely
250g Mushrooms, sliced in half or quarters, if large
100ml Beef Stock
1 teaspoon paprika (not smoked)
2 teaspoons of wholegrain or Dijon mustard
300ml Sour Cream
A good grating of freshly ground nutmeg
Salt and freshly ground black pepper
1 tablespoon Freshly chopped parsley

Nutrition:

Calories: 445 calories
Carbohydrate: 10 grams carbohydrates
Cholesterol: 132 milligrams cholesterol
Fat: 31 grams fat
Fiber: 2 grams fiber
Protein: 31 grams protein
Saturated Fat: 14 grams saturated fat
Serving Size: 1 serving
Sodium: 313 grams sodium
Sugar: 5 grams sugar
Trans Fat: 1 grams trans fat
Unsaturated Fat: 13 grams unsaturated fat

How to cook:

Heat the oil in a large saucepan (skillet.) Season the steak strips with sea salt and freshly ground black pepper.
When the pan is very hot, add the steak and sear for 1 1/2-3 minutes on each side, depending on how well cooked you want your steak. I like it very pink in the middle, so I go for 1 1/2 minutes each side.
When the steak is cooked to your liking, remove from the pan and transfer to a plate. Cover with a piece of tin foil.
Add the tablespoon of butter to the pan, turn the heat to low-medium and add the sliced onion, stirring to coat the onion in the buttery juices. Cook for about 10 minutes or until the onions have softened nicely.
Add the mushrooms to the softened onions (if the pan is dry add a little more oil or butter) and turn the heat up slightly. Saute the mushrooms for 3-4 minutes until golden.
Pour in the beef stock and let it bubble for a minute before adding the paprika, mustard, sour cream, a good grating of freshly ground nutmeg and the chopped parsley. Stir and allow to cook for a couple of minutes. Check the seasoning (you also might want to add a little more nutmeg.) and serve immediately with either boiled rice, pasta or thick egg noodles.

Notes: This quick beef Stroganoff recipe makes a delicious meal, This creamy quick beef Stroganoff is perfect for a busy weeknight and is ready to serve in 20 minutes. Serve with rice or noodles for a bowl

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rump steak beef stroganoff recipe

Classic beef stroganoff

A hearty beef stroganoff makes a classic family supper, with its rich and creamy soured cream sauce and beautifully tender meat
Provided by: Tesco Real Food
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Eastern European
Number of ingredients: 11

Ingredients:

2 tbsp vegetable oil
500g beef rump steaks, fat trimmed, cut into 1cm strips
250g mixed mushrooms (wild, chanterelle, Forestiere or chestnut all work well)
knob of butter
1 onion, sliced
1 tsp plain flour
250ml hot beef stock
150ml pot soured cream
300g easy-cook long-grain rice, cooked following pack instructions, to serve
handful chopped parsley, to serve
pinch of paprika, to serve

Nutrition:

How to cook:

Put a large frying pan over a high heat. When the pan is really hot (a drop of water should instantly sizzle in the pan), put in a little of the oil. Add half the beef, taking care not to overcrowd the pan. Fry for 1-2 mins until golden, then season well and use tongs to quickly turn the strips over. Cook for 1-2 mins more, then remove and set aside.
Fry the remaining beef in a little more oil as before, then remove and set aside. Cook the mushrooms in the remaining oil for 2 mins until golden and soft, then remove and set aside.
Turn the heat down to medium and put the butter in the pan followed by the onion. Cook for 3-5 mins until soft. Stir in the flour, ensuring that the onion is evenly coated, then pour over the hot beef stock and any juices from the resting beef and mushrooms. Bring to the boil and leave to simmer for 5 mins or until slightly thickened.
Stir most of the soured cream through the sauce until smooth, then return the beef and mushrooms to the pan. Finish cooking for 1-2 mins for rare steak, 3-4 mins for medium or up to 5 mins for well done, ensuring everything is heated through.
Serve with the cooked rice and dollop over the reserved soured cream. Scatter over the chopped parsley and paprika to finish.

Notes: Beef stroganoff, 375g dried rigatoni pasta · 1 tbsp olive oil · 500g beef rump steak, trimmed, thinly sliced · 1 medium red onion, halved, thinly sliced · 200g cup mushrooms,

Quick beef stroganoff

You can’t go wrong with a hearty beef stroganoff. Our shortcut recipe uses rump steaks and packets of steamed rice to hurry things along.
Provided by: delicious. magazine
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: British recipes
Number of ingredients: 10

Ingredients:

Olive oil for frying
3 x 150g free-range British rump steaks
6 shallots, thinly sliced
200g chestnut mushrooms, quartered
2 tbsp wholegrain mustard
100ml beef stock
Juice ½ lemon, plus an extra squeeze
80ml half-fat crème fraîche
Large handful fresh flatleaf parsley, finely chopped
2 x 250g steamed rice (we like Tilda basmati rice)

Nutrition:

Calories: 431kcals
Fat: 14.6g (4.9g saturated)
Protein: 32.8g
Carbohydrate: 41g (2.1g sugars)
Fiber: 1.7g

How to cook:

Set a frying pan over a high heat and add a glug of oil. When the oil is shimmering, add the steaks and fry for 2 minutes on each side. The meat should be very rare as it will cook in the sauce, too. Set the steaks aside.
Turn the heat under the pan to low, then add the shallots and fry for 5 minutes. Add the mushrooms and fry for 10 minutes more or until the mushrooms start to soften and brown.
Stir in the mustard, stock and lemon juice. Season with salt and pepper, then simmer for 5 minutes. Stir in the crème fraîche and turn the heat down – don’t let it boil. Heat the rice according to the pack instructions. Slice the beef into strips, then stir it into the sauce, along with any resting juices and the parsley. Serve with the rice and an extra squeeze of lemon juice.

Notes: Quick Beef Stroganoff - Something Sweet Something Savoury, This quick beef Stroganoff recipe with tender, juicy slices of rump steak, mushrooms and sour cream is so delicious and takes just under 20

Easy Beef Stroganoff

A quick and easy Beef Stroganoff recipe, served with a creamy mushroom and onion sauce which is perfect for weeknights.
Provided by: Thanh | Eat, Little Bird
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: International
Number of ingredients: 13

Ingredients:

500 g (1 lb) beef fillet or rump steak, finely sliced
sea salt
freshly cracked pepper
4-6 tablespoons butter
olive oil
2 large brown onions, thickly sliced
3 garlic cloves, finely chopped
500 g (1 lb) white button mushrooms, thickly sliced
2 teaspoons Dijon mustard
1/4 teaspoon smoked paprika
1 to 1 1/2 cups crème fraîche or sour cream
parsley and/or chives, finely chopped
pasta or rice for serving, cooked according to packet instructions

Nutrition:

How to cook:

Lightly season the beef with some sea salt and freshly cracked pepper.
Heat a few tablespoons of butter in a large saucepan over high heat, together with a bit of olive oil to stop the butter from burning.
Sear the beef in batches, being careful not to overcrowd the pan. Add more butter and oil as necessary.
Once the beef is mostly cooked and golden in places (it does not need to be fully cooked through at this stage), use a slotted spoon to remove the beef to a bowl.
Add more butter and oil to the pan.
Sauté the onions and garlic until they have softened slightly.
Add the mushrooms and cook until they start to soften and release some liquid.
Stir in the mustard and paprika.
Turn the stove down to medium heat.
Stir in most of the crème fraîche or sour cream. Let everything bubble away gently until the sauce thickens slightly. If you want to create more sauce, you can add a touch of boiling water and/or more crème fraîche or sour cream. It is important that the sauce is of the right taste and consistency before you add the beef in the next step. Keep in mind that you want enough sauce to also coat the pasta later.
Return the beef to the pan, together with any juices that have collected in the bowl.
Mix everything together and taste for seasoning. Just be careful not to cook the sauce for too long on the stove as you don’t want to overcook the beef.
If serving with pasta, cook the pasta until it is al dente (still with a bite). Stir the cooked pasta through the sauce to make sure the pasta is fully coated. The pasta will continue to cook in the sauce.
Garnish with chopped parsley and/or chives before serving.

Notes: What Beef To Use For Stroganoff, Performing best when thinly sliced, rump steak is the most tender cut that comes from the hip section of the animal. This option will prove to be one of the