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Ultimate beef stroganoff with pickles

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

This ultimate beef stroganoff recipe is a warming and filling midweek meal for the whole family. 

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Ultimate beef stroganoff with pickles


  • 2 x 375g Coles Finest Carbon Neutral Australian Beef Scotch Fillet Steaks
  • 3 tsp ground paprika
  • 1 tbs olive oil
  • 40g butter
  • 1 large brown onion, thinly sliced
  • 400g Swiss brown mushrooms, halved
  • 2 garlic cloves, crushed
  • 2 1/2 tbs brandy or Worcestershire sauce
  • 1 tbs Dijon mustard
  • 1 tbs plain flour
  • 400g crème fraîche or light sour cream
  • 300ml salt-reduced beef stock
  • 4 dill pickles, quartered lengthways,
  • 1 tbs of pickling liquid reserved
  • 1 lemon, rind finely grated, juiced
  • Cooked fettuccine, to serve
  • Finely chopped chives, to serve
  • Ground paprika, extra, to serve

Nutritional information

Per serve: Energy: 3287kJ/786 Cals (38%), Protein: 48g (96%), Fat: 58g (83%), Sat Fat: 33g (138%), Sodium: 792mg (40%), Carb: 10g (3%), Sugar: 7g (8%), Dietary Fibre: 4g (13%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Sprinkle both sides of the steaks with paprika. Season. Heat the oil and half the butter in a large frying pan over medium-high heat. Add the steaks and cook for 3 mins each side or until well browned. Transfer steaks to a plate.

  2. Step 2

    Add onion to the pan and cook, stirring occasionally, for 5 mins or until tender. Melt the remaining butter in the pan. Add the mushroom and garlic. Cook, stirring occasionally, for 5 mins or until the mushroom is golden brown.

  3. Step 3

    Stir the brandy or Worcestershire sauce and mustard into the mushroom mixture. Add the flour and stir to combine. Add the crème fraîche or sour cream and stock and stir until well combined. Cook, stirring, for 5 mins or until sauce thickens slightly.

  4. Step 4

    Thinly slice the steaks and add to the mushroom mixture with the reserved pickling liquid and any resting juices from the plate. Add the lemon rind and lemon juice and stir to combine. Simmer for 3 mins or until the steak is heated through.

  5. Step 5

    Divide the fettuccine and stroganoff among serving bowls. Top with the pickles and sprinkle with chives and extra paprika to serve. 

Recipe tip

Serve with lemon wedges

Store heads of garlic in a dry, dark place where air can circulate freely. 

Buy it right
Choose the right pickle for your recipe – pre-sliced pickles are great for burgers while whole mini pickles such as cornichons are ideal for grazing boards. 

Store it right
An unopened jar of pickles should be stored in a cool, dark place. Once opened, store the jar of pickles in the fridge.

Cook it right
For a delicious snack or party treat, toss pickles in a basic batter and deep-fry until crunchy.