CREAMY BEEF STROGANOFF
Creamy beef stroganoff with its rich, mushroomy sauce is an ideal meal for colder nights. Serve on a bed of fettuccine or opt for rice or mashed potato instead.
Is beef stroganoff already a regular meal in your household? We love it – it’s super easy comfort food, with a few veggies thrown in for good measure. Green beans or broccolini work well as an alternative to broccoli, if you like.
CREAMY BEEF STROGANOFF
Creamy beef stroganoff with its rich, mushroomy sauce is an ideal meal for colder nights. Serve on a bed of fettuccine or opt for rice or mashed potato instead.
Ingredients
STROGANOFF
- 1 large brown onion
- 250 g button mushrooms (9oz)
- 3 Tbsp vegetable oil
- 500 g beef stir fry (1.1lb)
- 6 Tbsp plain flour
- 2 cloves garlic, crushed
- 2 Tbsp ground paprika
- 4 tsp tomato paste
- 1 tsp Dijon mustard
- 2 cups beef stock (500ml)
- 90 g baby spinach (3.2oz)
- 1/4 cup sour cream (60ml)
TO SERVE
- 400 g fresh fettuccine (14oz)
- 1 head broccoli
- 1/2 cup grated parmesan (40g)
Instructions
PREPARE BEEF STROGANOFF
Dice onion and slice mushrooms. Heat 1 tablespoon oil in a large frying pan (or saucepan) over medium heat. Add onion and mushrooms and cook for 3-4 minutes, until onions are translucent. Set aside in a bowl.
While mushrooms and onions are cooking, place beef in a clean plastic bag or bowl. Add the flour and a pinch of salt and black pepper. Mix to coat the beef.
Heat 2 tablespoons of oil in the same pan used for the onions and mushrooms and sauté beef until browned. Add the mushrooms and onions to the beef, then add the garlic, paprika, tomato paste and mustard. Stir, then slowly add beef stock. Simmer, uncovered, for 15 minutes, until sauce has thickened and reduced slightly.
COOK PASTA
While stroganoff is simmering, cook pasta. Bring a large saucepan of water to the boil and cook fettuccine according to instructions on the packet, until al dente. Drain well.
While pasta is cooking and stroganoff is simmering, chop broccoli into florets. Microwave for 3 minutes, until tender.
SERVE
Stir spinach into the stroganoff mixture then add the sour cream and stir to combine. Gently simmer on low heat for a couple of minutes before serving.
Plate out individual portions of fettuccine; top with beef stroganoff and parmesan. Serve with broccoli.
Recipe Notes
WINE MATCH: Choose between a Merlot or a Gewürztraminer.
GLUTEN FREE OPTION: Replace the flour with gluten free plain flour. Ensure your beef stock is gluten free and replace the regular fettuccine with your favourite gluten free pasta (or see other substitutes below).
INGREDIENT SWAP: Instead of fettuccine, you could serve the beef stroganoff on rice or mashed potato.
STORING AND REHEATING: Store individual portions in the refrigerator. Reheat in the microwave as required.
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4 Comments
Hi Josie,
Could you please let me know where I can buy Sweet Paprika from?
Thank you so much
Hi Lee, sweet paprika is just regular ground paprika (versus smoked or hot paprika). I called it this in a couple of my older recipes before changing to “paprika” or “ground paprika” – I’ll update these recipes now to avoid confusion! Hope you enjoy the stroganoff 😊 ~ Josie
The Creamy Beef Stroganoff was delicious. We both enjoyed it and will be systematically trying all your recipes. Thanks.
That’s great! Thanks Glenice! 🙂