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Creamy beef and vegetable stroganoff
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in this timeless recipe, perfect for any day off.
Ingredients:
  • 400g dried tortiglioni or rigatoni pasta
  • 2 (about 250g each) beef rump steaks, excess fat trimmed
  • 1 x 250g punnet cherry tomatoes, halved
  • 1 bunch broccolini, cut into long florets
  • 250g button mushrooms, thinly sliced
  • 1 brown onion, halved, cut into thin wedges
  • 1 x 300ml ctn thickened cream
  • 185ml (3/4 cup) beef stock
  • 30.00 ml drained green peppercorns
  • 62.50 ml chopped parsley
Instructions:
  • Cook pasta as per packet instructions until al dente. Drain and return to pot, covering to keep warm.
  • Heat half of the oil in a large frying pan over medium-high heat. Cook the beef for 3-4 minutes on each side for medium doneness. Transfer to a plate and cover with foil. Add the tomato to the pan and cook for 1-2 minutes until slightly softened. Transfer to the plate with the beef.
  • In a large saucepan of boiling water, blanch the broccolini for 3-4 minutes, or until vibrant green and crisp-tender. Drain thoroughly.
  • In the same pan, heat the rest of the oil over medium heat. Sauté the mushroom and onion for 5 minutes until the onion turns golden. Pour in the cream, stock, and peppercorns. Stir and simmer for 3-4 minutes until the sauce slightly thickens.
  • Drizzle the sauce over the pasta and heat on medium. Stir and cook for 1-2 minutes until warm. Slice the beef thinly against the grain. Combine beef, tomato, broccolini, and parsley with the pasta. Toss together and serve promptly.

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