Beef Stroganoff with Pasta

A homemade beef stroganoff with tender beef, mushrooms and onions in a light creamy sauce, served with pasta.

🔎 Equipment

Large frying pan, large saucepan, colander, chopping board, knife

🥘 Ingredients

• Lean beef steak, cut into thin strips - 125 g
• Dried penne pasta - 75 g
• Mushrooms, sliced - 37.5 g
• Onion, thinly sliced - ¼
• Half-fat crème fraîche - 37.5 ml
• Olive oil - ½ tbsp
• Paprika - ¼ tsp
• Dijon mustard - ¼ tsp
• Garlic granules - ¼ tsp
• Dried parsley - ¼ tsp
• Water - 25 ml
• Lemon juice - ¼ tbsp
• Black pepper - To taste
• Fresh parsley - handful
• No added salt - As required

👨‍🍳 Method

1. Cook the pasta according to the packet instructions until just tender. Reserve a little cooking water, then drain.
2. Heat ½ tbsp olive oil in a large frying pan over a high heat.
3. Add the beef strips and cook for 2–3 minutes, stirring regularly, until browned. Remove from the pan and keep warm.
4. Reduce the heat and add the remaining olive oil.
5. Add the onion and mushrooms and cook for 5–6 minutes until softened.
6. Stir in the paprika and garlic granules and cook for 30 seconds.
7. Add the water and Dijon mustard and stir well, scraping any browned pieces from the bottom of the pan.
8. Reduce the heat and stir in the crème fraîche.
9. Return the beef to the pan and cook gently for 2–3 minutes. Do not boil the sauce.
10. Add the lemon juice and dried parsley, then season with black pepper.
11. Toss the pasta through the sauce or serve the stroganoff over the pasta.
12. Finish with fresh parsley.

📊 Nutrition

🥗 Dietary Guide

Source