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Photo of Beef Stroganoff with parsley garnish by WW

Beef Stroganoff with parsley garnish

Total Time
45 min
20 min
25 min
The classic beef stroganoff has had a refreshing makeover.


Dry pasta

160 g, casarecce variety

Canola oil

1 tbs

Beef rump steak, raw

480 g, (buy 600g)

Brown onion

1 medium, halved, thinly sliced


400 g, sliced


2 clove(s), crushed

Ground paprika

1 tsp, sweet

Beef stock

1½ cup(s), (375ml) salt-reduced


2 tsp

Beef stock cube

2 tsp

Extra light sour cream

1 cup(s), (250g tub)

Fresh flat-leaf parsley

2 tbs


  1. 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.
  2. 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.
  3. 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.
  4. 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.


SERVING SUGGESTION: Steamed broccoli and carrots or garden salad drizzled with lemon juice.