Mushroom stroganoff

A creamy, comforting dish with tender mushrooms and beef in a rich sauce, served with spaghetti

Allergens: contains cereals containing gluten, milk, sulphites. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 48g carbs · 2g sugars · 3g 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 Aldi, Lidl, Asda, Iceland, so they aren't compared here.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Spaghetti.

Prices checked on 3 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.

1. Prep the ingredients. Weigh the mince beef (250g) and place it in a bowl. Slice the onion (1) into thin half-moons—about 6-8 slices—using a sharp knife. Measure the chopped tomatoes (100g tin) into a small bowl. Grate the cheddar cheese (50g) using a box grater (large holes for mild cheese).
2. Cook the spaghetti. Fill a large saucepan with water (enough to cover the spaghetti by 2cm) and bring to a rolling boil on high heat. Add a pinch of salt (about 1 tsp). Add the 250g spaghetti, stir once, then cook for 10–12 minutes, stirring occasionally. It should be *al dente*—firm to the bite. Drain immediately and set aside.
3. Brown the mince. Heat 1 tbsp vegetable oil in a large frying pan (28cm) on medium-high heat. Add the 250g mince and break it up with a wooden spoon. Cook for 5–6 minutes, stirring often, until the mince loses its pink colour and is crumbly and browned. Remove from heat and set aside.
4. Sauté the onions. In the same pan, melt 15g of the butter on medium heat. Add the sliced onions and cook for 3–4 minutes, stirring often, until they’re soft and translucent (no longer crispy). Add the chopped tomatoes and stir for 1 minute until heated through.
5. Make the sauce. Return the mince to the pan. Add the remaining 10g butter, semi-skimmed milk (100ml), and cream (50ml). Stir well and bring to a gentle simmer on medium-low heat. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Season with ½ tsp salt and ¼ tsp black pepper. Taste and adjust seasoning—add more salt or pepper if needed.
6. Combine and finish. Add the drained spaghetti to the pan and toss gently to coat in the sauce. Stir in the grated cheddar cheese and cook for 1–2 minutes until melted and creamy. The sauce should cling to the noodles and look smooth and glossy. Turn off the heat.
7. Serve immediately. Plate the stroganoff, piling the spaghetti and sauce onto bowls. Garnish with chopped spring onions (optional) if you like. Enjoy hot! Leftovers? Cool within 2 hours, store in an airtight container in the fridge for up to 48 hours, or freeze for up to 3 months. Reheat gently in a pan with a splash of water until steaming hot (1 minute).

Tips

• {'tip': 'Cheaper swap: Use **chicken mince (250g)** instead of beef—it’s often half the price. Or add **100g frozen peas** to the pan with the onions for extra veg (and fibre!).'}
• {'tip': 'Batch-cook for the week: Make **double the recipe**, portion into **4 microwave-safe containers**, and freeze. **Defrost in the fridge overnight**, then reheat in a pan with a splash of water or microwave (1–2 minutes, stirring halfway). Eat within **24 hours** of defrosting.'}
• {'tip': 'No fresh mushrooms? Skip them—they’re optional! The tomato and onion base already adds depth. For extra umami, add **1 tsp Worcestershire sauce** to the sauce while simmering.'}

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.

• Spaghetti · about 250g left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Chicken Stroganoff, Pad Thai with Chicken, Chicken Noodle Soup.
• Mince beef · about 250g 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, Beef and Bean Chili, Beef & Potato.
• 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.
• Semi skimmed milk · about 900ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
• Cream · about 200ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Chicken Stroganoff, Creamy butternut squash soup.
• Unsalted butter · about 225g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
• Chopped tomatoes · about 300g left
  Once opened, move the rest into a covered container in the fridge and use within 2 days, or freeze it. Use it in: Chilli con carne, Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake.
• Cheddar cheese · about 350g left
  Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.

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).