Recipe

Beef Stroganoff

Every Week We Deliver Everything You Need To Cook Amazing Meals

Beef Stroganoff

An unusual take on this old favourite - beef strips quickly seared and then covered in a sauce of mushrooms, bacon, tomato and sour cream. Served on a bed of fusilli pasta.




Ingredients to serve 2

  • 250g x fusilli pasta
  • ½ x red onion – peel and slice finely
  • 100g x button mushrooms – slice
  • 75g x bacon – slice into strips
  • 1 tsp x paprika
  • ½ tbsp x plain flour
  • 1 tbsp x tomato paste
  • ½ tsp x beef stock granules
  • ½ cup x boiling water (for beef stock)
  • 1 tbsp x worcestershire sauce
  • 4 tbsp x sour cream
  • 1 tbsp x fresh parsley – chop finely
  • vegetable oil (from your pantry)
  • salt and pepper (from your pantry)

Ingredients to serve 4

  • 500g x fusilli pasta
  • 1 x red onion – peel and slice finely
  • 200g x button mushrooms – slice
  • 150g x bacon – slice into strips
  • 2 tsp x paprika
  • 1 tbsp x plain flour
  • 2 tbsp x tomato paste
  • 1 tsp x beef stock granules
  • 1 cup x boiling water (for beef stock)
  • 2 tbsp x worcestershire sauce
  • 8 tbsp x sour cream
  • 2 tbsp x fresh parsley – chop finely
  • vegetable oil (from your pantry)
  • salt and pepper (from your pantry)

Method

Step 1

Bring a large saucepan of lightly salted water to the boil. Add the pasta (and a little olive oil) and cook for about 5 to 6 minutes until al dente - that’s cooked but firm to the bite and not soft. Drain in a colander, drizzle with a little olive oil and set aside.

Step 2

Stir the beef stock granules into the boiling water until dissolved. Set aside.

Step 3

Heat a few glugs of vegetable oil in a large frying pan over medium to high heat. When the oil is very hot, stir fry small amounts of beef stroganoff pieces for 2 to 3 minutes or until browned. Transfer to a plate. Repeat in batches until all the meat is cooked adding a little more oil with each batch.

Step 4

Add a little more oil to the pan on medium to high heat and then add the onion. Sauté for about 5 minutes or until softened and translucent. Now add the sliced mushrooms and bacon. Cook for another 5 minutes.

Step 5

Return the beef to the pan. Stir in the paprika and flour, then add tomato paste, worcestershire sauce and beef stock and bring to the boil. Now reduce heat to low and simmer for 3 or 4 minutes. Remove from stove and stir in the sour cream.

Step 6

To serve, divide the pasta between the plates and spoon over the stroganoff mixture. Scatter with chopped parsley.