Waitrose and Partners
Steak & mushroom stroganoff

Steak & mushroom stroganoff

This warming stroganoff is perfectly rich and creamy. A quick and easy, fantastic winter dinner that's suitably luxurious and indulgent without too much hassle. 

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Vernon Kay on episode 15, season 2 of Dish, the Waitrose podcast.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

4.5 out of 5 stars(2) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 230g sirloin steak, trimmed of excess fat
  • tbsp olive oil
  • ¼ tsp sweet smoked paprika
  • 250g chestnut mushrooms, sliced
  • 1 onion, sliced
  • 1 tsp Lea & Perrins Worcestershire Sauce
  • 100ml fresh beef stock
  • 2 tbsp single cream
  • 1 handful flat leaf parsley, roughly chopped


  1. Put a large frying pan over a medium heat. Brush the steak with ½ tbsp oil, season and sprinkle with the smoked paprika. Cook on each side for 2-3 minutes, ensuring the surface of the meat is thoroughly cooked. Lift out of the pan and set aside to rest.

  2. Add another 1 tbsp oil to the pan and add the mushrooms and onion. Add 2 tbsp water and fry for 8-10 minutes, until excess water has evaporated and the vegetables are golden.

  3. Add the Worcestershire sauce and beef stock, simmering until the liquid has reduced by half. Stir in the cream until combined and warmed through, season, then take off the heat. Slice the steak thickly and add to the sauce with any resting juices drizzled over. Sprinkle with the parsley and serve with tagliatelle, noodles or a green salad, if liked.

Cook’s tip

Try dusting the steak with new Cooks’ Ingredients Porcini Mushroom Powder for a more intense flavour. 


Typical values per serving when made using specific products in recipe


1,525kJ/ 365kcals



Saturated Fat












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