Beef Stroganoff
Tender beef in a delicious, rich and creamy sauce
Serves
4
Prep
10 mins
Cook
40 mins
Method
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Heat olive oil in a large pot over medium heat. Add onion, beef and garlic and mustard, cooking until beef is no longer pink, about 8 minutes.
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Add mushrooms and cook for another 5 minutes or until softened.
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Pour in wine, tomato paste, Worcestershire sauce and beef stock and stir to combine. Bring to a boil then reduce heat to low and simmer for 20-25 minutes or until beef is tender. Stir in sour cream.
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Meanwhile, bring a large pot of salted water to a boil and cook fettuccine according to package instructions, stirring occasionally until al dente. Drain pasta and return to the pot.
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To serve, divide pasta into individual bowls and top with stroganoff. Enjoy!
TIP: For a vegetarian option, replace the beef with an extra 500g of mushrooms!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 500g beef strips
- 2 cloves garlic, minced
- 250g mushrooms, sliced
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 tbs Dijon mustard
- 1 cup sour cream
- 2 cups beef stock
- 250g fettuccine
- Salt and pepper to taste
