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All-in-one-pan beef stroganoff
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
One-pot creamy beef stroganoff with zucchini, mushrooms, and paprika for a flavorful, iron-rich meal.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 600g beef rump steak, trimmed, thinly sliced
  • 1 large brown onion, halved, cut into thick wedges
  • 200g cup mushrooms, halved
  • 2 garlic cloves, crushed
  • 10.00 gm smoked paprika, plus extra to serve
  • 48.80 gm Worcestershire sauce
  • 44.40 gm tomato paste
  • 765.00 gm beef stock
  • 300g dried angel hair pasta
  • 2 zucchini, cut into ribbons
  • 155.10 gm sour cream
  • 62.50 ml chopped fresh flat-leaf parsley, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat half of the oil. Brown the beef in 2 batches for about 4 minutes each until just browned. Transfer to a heatproof bowl.
  • In the same pan, heat the remaining oil over medium-high heat. Add the onion and mushroom and cook for 3 minutes until the onion begins to brown. Stir in garlic and paprika, cooking for 30 seconds until fragrant. Add Worcestershire sauce and tomato paste, stirring to coat. Pour in the stock and 2 cups of water, then bring it to a boil. Mix in the pasta and cook for about 5 minutes, stirring occasionally, until the pasta is tender.
  • Add the beef back to the pan along with the zucchini and stir well. Cook for an additional 2 minutes until everything is heated through. Then mix in half of the sour cream. Serve the stroganoff with a dollop of the remaining sour cream on top, and sprinkle with parsley and extra paprika for a final touch.

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