Beef stroganoff
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
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