Creamy Beef & Mushroom Stroganoff with Spinach Mash

A cozy, comfort-food classic with a nutritious twist. Tender strips of pan-seared beef are simmered in a rich, tangy sauce of mushrooms, garlic, paprika, and Dijon mustard, finished with a velvety touch of cream. Served over buttery mashed potatoes with wilted baby spinach folded through, this dish delivers all the warmth of a traditional stroganoff while sneaking in extra greens. Ready in under 45 minutes, it's a satisfying midweek dinner that feels indulgent without the fuss.

Serves: 4 | Cooking Time:

  • 450–500g beef stir-fry strips
  • 500g potatoes, peeled and chopped
  • 180g white mushrooms, sliced
  • 100g baby spinach
  • 1 small brown onion, diced (pantry/additional)
  • 2 cloves garlic, crushed
  • 1 tbsp olive oil
  • 1 tsp sweet paprika
  • 1 tbsp tomato paste
  • 250ml beef stock
  • 150ml cream or sour cream
  • 1 tsp Dijon mustard
  • 20g butter
  • Splash of milk for mash
  • Salt and pepper

  1. Place the potatoes in a saucepan of salted water. Bring to the boil and cook for 15–18 minutes, or until tender.
  2. Drain well. Add butter and a splash of milk and mash until smooth.
  3. Stir the baby spinach through the hot mash until just wilted. Season and keep warm.
  4. Meanwhile, heat half the olive oil in a large frying pan over medium-high heat.
  5. Cook the beef in batches for 1–2 minutes per side, until browned. Transfer to a plate.
  6. Add the remaining oil, onion and mushrooms to the pan. Cook for 5–6 minutes, until the mushrooms are golden.
  7. Add garlic and paprika and cook for 30 seconds.
  8. Stir in the tomato paste, beef stock and Dijon mustard. Simmer for 4–5 minutes.
  9. Reduce the heat to low and stir through the cream or sour cream.
  10. Return the beef and its juices to the pan and gently heat for another 2 minutes. Don't boil once the cream has been added.
  11. Serve the creamy beef and mushroom stroganoff over the spinach mash.

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