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Beef stroganoff
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Prep Time: 15 minutes
Cook Time: 33 minutes
Total Time: 48 minutes
Savory beef stroganoff, perfect for make-ahead meals.
Ingredients:
375g dried rigatoni pasta
18.20 gm olive oil
500g beef rump steak, trimmed, thinly sliced
1 medium red onion, halved, thinly sliced
200g cup mushrooms, thickly sliced
2rashersmiddle bacon, rind removed, chopped
5.00 gm sweet paprika
20.00 ml plain flour
44.40 gm tomato paste
24.40 gm worcestershire sauce
255.00 gm beef stock
58.75 gm reduced-fat sour cream
Choppedfresh chives, to serve
Steamed vegetables, to serve
Instructions:
Boil pasta in a saucepan of salted water per package instructions until al dente. Drain well.
Heat oil in a large frying pan until shimmering. Brown beef in batches for 2 to 3 minutes. Transfer to a bowl. Cook onion until soft, about 5 to 6 minutes. Add mushroom and bacon; cook until mushroom is tender, about 5 minutes.
Add the beef back to the pan along with paprika and flour and cook for 1 minute. Pour in the tomato paste, sauce, and stock, then bring everything to a boil. Lower the heat and simmer gently for 5 minutes until slightly thickened. Take the pan off the heat and stir in the sour cream.
Portion the pasta into bowls. Ladle the savory stroganoff over the pasta. Garnish with a generous sprinkle of fresh chives. Accompany with a side of steamed vegetables.