Beef Stroganoff with parsley garnish
160 g, casarecce variety
lean beef rump steak
480 g, (buy 600g)
1 medium, halved, thinly sliced
400 g, sliced
2 clove(s), crushed
1 tsp, sweet
1½ cup(s), (375ml) salt-reduced
beef stock cube
extra light sour cream
1 cup(s), (250g tub)
fresh flat-leaf parsley
- Cook the pasta in a large saucepan of salted boiling water following packet instructions until just tender. Drain and return to the pan to keep warm.
- Meanwhile, heat 1 teaspoon of oil in a large non-stick frying pan over high heat. Cook a third of the steak for 2 minutes or until browned. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 batches, with 2 teaspoons of oil and the remaining steak.
- Heat the remaining oil in the same pan over high heat. Cook onion, stirring, for 5 minutes or until softened. Transfer to a bowl. Add the mushroom to the pan and cook, stirring occasionally, for 5 minutes or until well browned. Add the garlic and paprika and cook, stirring, for 1 minute or until fragrant.
- Stir 1 tablespoon of stock with the cornflour in a small bowl until combined. Stir into remaining stock. Add stock mixture to the pan and bring to the boil, stirring. Reduce heat to low and stir in stock powder and sour cream until combined. Cook until heated through. Return onion and steak to the pan and stir until combined. Season with salt and pepper. Sprinkle with parsley.