Beef Stroganoff

Source: Coles Magazine

Serves: 4 - Prep 20 mina - Cooking 20 mins - Freezable: Cool and freeze without pasta and chives in an airtight container for up to 1 month.

375 g pappardelle or fettuccine pasta
40 g butter
200 g Portabella mushrooms, sliced
1 brown onion, halved, thinly sliced
1 red capsicum, thinly sliced
1 tbsp olive oil
600 g Coles Beef Rump Steak, trimmed, very thinly sliced
2 tsp paprika
3/4 cup salt-reduced beef stock
1 tbsp Worcestershire sauce
2 1/2 tsp cornflour
1/2 cup thickened cream
1 tbsp chives, chopped

  1. Cook pasta in a large saucepan of boiling salted water following packet directions. Drain.
  2. Meanwhile, heat butter in a large frying pan over medium heat. Cook mushroom for 3-4 minutes or until tender. Transfer to a plate. Cook the onion and capsicum in the pan for 2-3 minutes until tender. Transfer to the plate.
  3. Heat 1 teaspoon of oil in the pan over high heat. Cook one-quarter of beef until browned. Transfer to a plate. Repeat in 3 more batches with remaining oil and beef.
  4. Return vegetables to pan. Add paprika and cook for 1 minute. Add stock, sauce and cornflour. Bring to the boil. Add beef and cream. Simmer for 2-3 minutes or until heated through. Serve with pasta. Sprinkle with chives.

Vic Lic

No comments:

Post a Comment