Mushroom Stroganoff
Healthy Organic bone broth Wellness lifestyle

Mushroom Stroganoff

A rich, hearty stroganoff built on deeply seared beef and golden mushrooms, brought together with a silky mustard and sour cream sauce. Quick to make and packed with flavour, serve over rice or pasta with pickles on the side.

Healthy Organic bone broth Wellness lifestyle
By Byron Bay Bone Broth Published on May 06, 2026
Base Ingredients toggle icon
  • 300 g Sliced Mushrooms
  • 400g sliced Beef
  • 1 brown onion (diced)
  • 2 cloves garlic (grated)
  • 30 butter & flour
  • 400ml Byron Bay Organic Beef or Chicken Broth
  • 1 tsp djon mustard
  • 1 tsp Paprika
  • Olive oil
  • 1 lemon
  • A little chopped parsley and fennel fronds to garnish if you have some.

Steps toggle icon
  • Hard fry the mushrooms in a splash of olive oil and some of the butter, season the S&P and set aside. Take a bit of care with hot the fat.
  • Season the beef with S&P and a little olive oil. Hard fry this in a touch more oil for 20 - 30 seconds. I do this in 2 lots. If you add the beef in one go it’s trickier to get good colour.
  • Add the beef to the mushrooms.
  • Reduce the heat. Sweat the onion and garlic in a little oil and some of the butter until soft.
  • Add the flour and paprika. Mix and cook for a minute.
  • Pour in the resting juices from the beef + mush and the broth.
  • Cook for 3 - 4 mins on high, stirring occasionally.
  • Reduce the heat to low, add mustard, sour cream and the beef mush mix.
  • Remove from the heat. Season with a little lemon zest and juice.
  • Throw on a few chopped herbs.
  • Serve up with pickles, rice or pasta.

The End

Icon Organically Sourced & Produced
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Icon Organically Sourced & Produced
Icon Whole-Food Supplement
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Icon Made By Two Chefs
Icon 10 Years In the Making
Icon Family Owned & Operated
Icon Organic Pasture Raised Chickens
Icon Batch Made for Zero Waste
Icon 10 Years In the Making
Icon Family Owned & Operated
Icon Organic Pasture Raised Chickens
Icon Batch Made for Zero Waste