How to… Cook ‘Store Cupboard Beef Stroganoff’

Thanks to Julie Barr for our next addition to our community Cooking Tips & Recipes collection.
Julie has really stepped up to the plate with her Store Cupboard Beef Stroganoff, which looks ‘awfy tasty‘. Julie must surely get extra thumbs-up for presentation, fantastic effort, Julie.
Give it a go yourself, have a hunt in the cupboards and add your own twist to Julie’s recipe. You can of course submit a new recipe for the collection too. Simply email it, with a picture or two to

Store Cupboard Beef Stroganoff by Julie Barr


  • 2 Sirloin Steaks
  • 3 White Onions
  • Punnet of Mushrooms
  • 700ml of Milk (Full Cream or Semi-Skimmed)
  • 50g of Salted Butter
  • 2 Generous Tablespoons of Plain Flour
  • 1 Knorr beef stock pot 
  • 1 Teaspoon of freshly ground Black Pepper
  • 60g Soft Cream Cheese (eg Philadelphia)
  • Optional: A teaspoon of miso paste if you have it but fine without


  1. Remove the visible fat from the sirloin steaks and keep to one side.  Cut the steaks into very thin slices.
  2. Remove the onion skin, cut the onions in half and then cut into thin slices
  3. Cut the cleaned mushrooms into thin slices
  4. In a deep non stick pan make a roux with the butter and flour (melt the butter over a low heat then add the flour to make a thick paste)
  5. Slowly add the cold milk to the roux continuously stirring until all the milk is added and the mix begins to thicken a little (if you happen to get lumps don’t worry, just blitz it with a stick blender). Simmer on a low heat and stir occasionally while you prepare the other ingredients.
  6. Add the beef stock cube to the pot and stir
  7. Add the pepper to the pot and stir
  8. Optional: Add the miso paste if you have it
  9. In a frying pan flash fry the thin slices of steak until they are nicely browned, set aside to rest in a dish for a few minutes then add to the roux and milk and stir in.
  10. In the same frying pan add the fat from the steak and let it melt
  11. Fry the onions and mushrooms in batches until they have a good colour then add the pot.
  12. Once all the ingredients are included simmer for 30 minutes, stirring occasionally.
  13. Add the soft cream cheese and stir in well, simmer for a further 10 minutes 

I serve this with cauliflower rice but it works equally well with quinoa or mashed potato.


Julie Barr