• 500 g beef blade steak, cubed
  • 2 onions, sliced
  • 200 g button mushrooms, quartered
  • 1 Tbsp smoked paprika
  • 1 Tbsp tomato paste
  • 1 ¼ cups beef stock or water
  • 1 bay leaf
  • ½ cup Kraft Philadelphia Light Cream for Cooking

1. Preheat oven to 180°C. Heat a dash of oil in a frying pan and brown the beef steak. Add the onions and stir fry until they begin to soften. Add the mushrooms.

2. Stir in Gregg’s Smoked Paprika and tomato paste and allow to cook out for a minute before pouring over the beef stock. Add bay leaf. Bring sauce to boiling point. Transfer to an ovenproof dish, cover and cook in the oven for 1 1/2 hours or until meat is tender.

3. At the end of cooking stir through the Kraft Philadelphia Light Cream for Cooking and serve on pasta or rice.

Crockpot / Slow Cooker Instructions:

Prepare step 1 of the recipe and place into a slow cooker with the bay leaf. Mix smoked paprika, tomato paste and 3/4 cup beef stock together and pour over the meat. Cook on low for 8 hours or on high for 4 (check your user manual). At the end of cooking, stir through the lite cream.

Rate and Review

14 Ratings

Reviews (14)

john's Review | Rating

This was nice, hearty meal for my family on a winters night

Kerstyn's Review | Rating

I found the cooking cream product a bit confusing. The packaging says cream cheese under the Philadelphia logo and I didn't think it was the correct product. Fairly tasty recipe tho. Need to think of something to replace mushrooms with as I don't like them. Great for the slow cooker!

Danny's Review | Rating

This was the first time I ever made a stroganoff and I really enjoyed it. I'm not a big fan of pasta or rice so I served mine on mashed potato, very tasty.

barbara's Review | Rating

I made this with breast of chicken and just cooked it for five minutes on the stove top. It was delicious. (also used sour cream instead!)

marie's Review | Rating

very tasty

Aroha's Review | Rating

Very yummy and simple. Rather than transferring to oven i simmered on stove top for duration until meat was tender. Had to use sour cream as couldnt find the Light Cream.

Maureen Atkinson's Rating
Rachael Scott's Review | Rating

Has anyone got a suggestion to use instead of mushrooms???

Alan Murray's Review | Rating

This is a simple dish to make. Quick to prepare and very tasty. Suprisingly good. I would definately make this again.

brenda glover's Review | Rating

I found this recipe to.. be yum yum

gail mullen's Review | Rating

I make this all the time and my family love it, it is so easy and quick

Carlee Papuni's Review | Rating

Nice and easy to do, I always do mine in the crock pot. If you're looking for the cooking cream, it's usually in the cream section.

diana's Review | Rating

We are cooking watties reciepes together this week. Tonights meal was a hit with the children who helped prepare and eat. My 6 year old says " I like the meat and the creamy stuff, but not the mushrooms". My 8 year old says "I really like it and it was alright to make". We had with shredded cabbage and carrot sprinkled with lime juice on the side which added a touch of freshiness to this creamy dish.

Leona's Review | Rating

Made this for the family...so yummy with rice and beans :):)