When I thought of beef stroganoff, I used to think of chewy strips of overcooked beef, served on top of dry fettucine. Since finding this southern American recipe, I now think of meaty mushrooms with beefy mince, coated in a creamy, peppery sauce. This is one of my ultimate winter comfort foods, and cooking time is only around 20 minutes!
This one pot wonder is best when loaded with pepper, to cut through the richness of the sour cream, and a big handful of fresh chopped parsley to bring some colour. This is perfect served in a big bowl on the couch, or at a dinner party with some garlic bread on the side.
Ingredients:
500g Beef Mince
200g Mushroom, sliced
3 Oxo Beef Cubes
1/2 Cup Sour Cream
250g Trivelli Pasta
Bunch Fresh Parsley, chopped
Salt and Pepper, to season
1 Tbs Rice Bran Oil
Let's Make This Strog:
In a large saucepan, heat oil and brown mushrooms. Once cooked, transfer to a bowl and set aside.
Add in the mince and cook for 4 minutes, or until brown. Add in the stock cubes and the pasta and stir thoroughly. Cover pasta with boiling water and cook for 10-15 minutes, or until the pasta is al dente.
Return the mushrooms to the pot. Stir through the sour cream and parsley, and season as preferred. This dish is best served with lots of pepper!
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