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Beef stroganoff
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Kid-friendly beef stroganoff, perfect for cozy family dinners in winter.
Ingredients:
500g beef rump steak, cut across the grain into thin strips
1 medium brown onion, cut into thin wedges
300g mushroom flats, sliced
5.00 gm cornflour
1 250g carton sour light cream
44.40 gm tomato paste
125mls (1/2 cup) beef stock
40.00 ml finely choppedfresh continental parsley
400g fettuccine
Instructions:
Heat a generous amount of oil in a sizzling hot wok, then quickly stir-fry half of the steak until perfectly cooked. Transfer to a plate and repeat with the remaining steak, adding more oil if needed.
Lower the heat to medium and pour in the rest of the oil into the wok. Sauté the onion and garlic for 5 minutes until softened. Next, add the mushrooms and cook for another 5 minutes until they are tender.
Mix cornflour, sour cream, and tomato paste in a bowl, then combine with stock in the wok. Simmer over medium-low heat for 5 minutes. Add steak back to the wok and cook for 2-3 minutes until heated through. Finish by stirring in parsley.
Cook pasta in a pot of salted boiling water according to package instructions until it's al dente. Drain and serve with beef stroganoff.