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Beef stroganoff
Beef stroganoff
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Transform leftover beef bourguignon into a comforting shepherd's pie.
Ingredients:
  • 375g fettuccine
  • 300g button mushrooms, sliced
  • 1.25 gm sweet paprika
  • 1/2 quantity Beef bourguignon (see notes)
  • 420g can tomato soup
  • 24.40 gm worcestershire sauce
  • 117.50 gm sour cream
  • 40.00 ml chopped fresh flat-leaf parsley leaves
Instructions:
  • Boil pasta in a large saucepan of salted water according to package instructions until tender. Drain well.
  • In a saucepan over medium-high heat, heat oil. Add mushroom and cook for 5 minutes until softened. Stir in paprika and cook for 1 minute. Add beef, soup, and sauce, stirring well. Bring to a boil, then simmer on low heat for 5 minutes until the sauce thickens.
  • Combine and heat through sour cream, then serve the stroganoff with fettuccine, and sprinkle with parsley.

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