Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 5/10/24. See terms.
Join now
Photo of Beef stroganoff by WW

Beef stroganoff

10
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Beef stroganoff is a classic dish that is sure to please any crowd. This recipe combines earthy mushrooms, tender beef, and a creamy sauce that is so delicious, no one will believe it's actually healthy! It takes thirty minutes to make from start to finish and serves four people. To make this dish, you will need bow-tie pasta, beef rump steak, brown onion, mushrooms, garlic, sour cream, fresh parsley, and a few simple pantry staples. Follow the simple instructions provided, and you'll have a tasty meal in no time!

Ingredients

Dry pasta

160 g, (farfalle)

Beef rump steak, raw

440 g, (buy 500g), fat trimmed, thinly sliced

Brown onion

1 small, thinly sliced

Mushrooms

250 g, halved

Garlic

2 clove(s), crushed

Ground paprika

1 tsp

Plain flour

1 tbs

Tomato paste

1 tbs

Beef stock

¾ cup(s), (185ml)

Worcestershire sauce

2 tbs

Extra light sour cream

2 tbs

Fresh flat-leaf parsley

2 tbs, coarsely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook beef, in batches, stirring, for 2–3 minutes or until browned. Transfer to a bowl. Add onion to pan and cook, stirring, for 3–4 minutes or until softened. Add mushrooms and garlic and cook, stirring, for 3–4 minutes or until mushrooms are golden.
  3. Add paprika and flour and cook, stirring, for 1 minute. Return beef to pan with tomato paste, stock and Worcestershire sauce and bring to the boil. Reduce heat to low and simmer for 2–3 minutes or until sauce is slightly thickened. Remove from heat and stir in sour cream (see notes). Season with salt and freshly ground black pepper.
  4. Serve pasta topped with stroganoff and sprinkled with parsley.

Notes

SERVING SUGGESTION: Steamed green beans and baby carrots.TIP: Add sour cream off the heat at the end of cooking as otherwise it can curdle. If freezing this meal, omit the sour cream and only add it after reheating.

You might like

You might like