Beef, Mushroom and Spinach Stroganoff by Natalie Allera Harris

Beef, Mushroom and Spinach Stroganoff

We love a stroganoff and we love spinach so I thought I would experiment in combining the two – and it worked a treat. Quick and easy to make, this dish is a winner if you don’t have hours to spend in the kitchen.

Serves 4-6


Knob of butter
I large onion (thinly sliced)
4 sirloin steaks (sliced)
260g spinach
500g chestnut mushrooms (sliced)
2 cloves of garlic (finely chopped)
1/2 pint of beef stock (I use 2 OXO cubes)
4 teaspoons of wholegrain Dijon mustard
A splash of Worcestershire sauce
2 tablespoons of crème fraîche
Sprinkle of grated nutmeg
Squeeze of lemon juice
Salt and pepper to season
Parsley to garnish


Melt the knob of butter in a large frying pan. Add the onions and garlic and cook until soft. Add the mushrooms and cook until the water has run out of them.

Add the stock, mustard, Worcestershire sauce and some salt and pepper and cook until the sauce reduces to a nice consistency.

Season the strips of steak and cook in a separate frying pan to your liking. I only cook for about 2 mins as we like our steak rare. Set aside.

Place the spinach in a saucepan with the lid on (on a low heat) and let it wilt. Check it every couple of minutes so it does not burn on the bottom of the pan. Once it is done, set aside and let the excess water drain out of it then give it another squeeze.

Once the sauce is at a good consistency, add the crème fraîche. Then add the steak, spinach and a sprinkle of grated nutmeg and give it a good stir. Remove from heat.

Transfer to serving bowl. Squeeze some lemon juice over the dish and sprinkle some finely chopped parsley.

You can serve this with mashed potatoes or rice. It goes well with both. I chose potatoes and also a little tomato, Roquefort and basil salad. Yum!

et voilà!