Beef stroganoff
A comforting beef stroganoff made with tender mince, mushrooms and onions in a creamy sauce, served over rice or pasta.
Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 6g carbs · 3g sugars · 1g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Sainsbury's, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Morrisons |
|---|---|---|
| Beef minceuse 500g | £6.75500g · £1.35 per 100g | £5.05500g · £1.01 per 100g |
| Chest mushroomsuse 200g | £1.10250g · £0.44 per 100g | £1.50340g · £0.44 per 100g |
| Onionpack 1kg · use 1 | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Plain flouruse 16g | £0.801.5kg · £0.05 per 100g | £0.53480g · £0.11 per 100g |
| Double creampack 250ml · use 150ml | £2.10£0.70 per 100ml | £1.70£0.57 per 100ml |
| Basket total (full packs) | £11.70 | £9.73 |
| Cost of what this recipe uses | £8.84 | £6.95 |
| Per serving | £2.21 | £1.74 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Finely chop the onion and slice the mushrooms. Season the beef mince with salt and black pepper. Measure out 16g of plain flour and 150ml of double cream.
- Heat a large frying pan over medium-high heat. Add 1 tbsp of vegetable oil, then add the beef mince and cook for 5-7 minutes, breaking it up with a spoon until browned. Remove the beef from the pan and set aside.
- In the same pan, add a little more oil if needed, then add the chopped onion and cook for 3-4 minutes until softened. Add the sliced mushrooms and cook for another 5-7 minutes until they have released their moisture and are golden brown.
- Sprinkle the flour over the onion and mushrooms, stirring well to coat. Cook for 1-2 minutes, then gradually pour in the double cream, stirring continuously. Simmer for 2-3 minutes until the sauce has thickened.
- Return the beef to the pan and stir to combine with the sauce. Season to taste with salt and black pepper. Taste and adjust the seasoning if needed.
- Serve the beef stroganoff hot, either over cooked rice or with your choice of sides. Garnish with fresh parsley if desired.
- To reheat, place the beef stroganoff in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until steaming hot throughout. Alternatively, reheat in a pan over low heat, stirring occasionally, until heated through.
Tips
- To make it cheaper, use lamb mince instead of beef mince and swap double cream for single cream.
- To batch‑cook and portion it for the week, cook the beef stroganoff as described, then divide it into 4 portions. Cool and refrigerate within 1‑2 hours. Eat within 2 days. Freeze batch‑cooked portions as soon as possible, defrost in the fridge and eat within 24 hours.
- To reheat safely, follow the reheating instructions provided in the method. Reheat only once until steaming hot throughout.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Beef mince · about 500g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Spaghetti Bolognese, Beef & Veggie Skillet. - Chest mushrooms · about 50g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Chicken and mushroom pie, Creamy garlic mushrooms on toast. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Plain flour · about 1.484kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Double cream · about 100ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Creamy Lentil & Spinach, Rich Chocolate Mousse, Chicken Stroganoff.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).