Full ingredients list:
- 250g pappardelle or fettucine
- 500g beef stir-fry strips
- 1 brown onion, thinly sliced
- 1 cup mushrooms, thinly sliced
- 2 teaspoons paprika
- 100ml reduced-fat sour cream, plus extra, to serve
- 4 cups steamed broccolini or green beans, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook pasta of choice according to packet instructions; drain well.
Step 2 Meanwhile, heat 1 tablespoon olive oil in a large non-stick frying pan over medium–high heat. Add beef strips in batches and cook for 1–2 minutes per side, or until browned; transfer to a plate, cover to keep warm and set aside.
Step 3 Add onion to pan and sauté until soft. Add mushrooms and paprika; stir for 3–4 minutes, or until fragrant. Return reserved beef and any juices to pan with 3–4 tablespoons of water to thin sauce; stir well and bring to the boil. Reduce heat to low, cover pan and simmer for 5–6 minutes, or until beef is tender and sauce is thick. Remove pan from heat and stir through sour cream.
Step 4 Combine beef stroganoff with pasta and divide among 4 bowls; top with an extra dollop of sour cream, season with black pepper and serve with steamed greens.
Make it gluten free: Use gluten-free pasta, or use rice.
Scatter stroganoff with fresh thyme.
About this recipe
First published: September 2015