This beef stroganoff is super tasty
This dish might look a bit fancy, but it’s actually very easy to make. And trust us when we say that young and old will go bananas for this delicious beef-and-mushroom stroganoff.
Creamy beef stroganoff
Serves 4
Preparation: 20 minutes
Cooking: 1 hour 15 minutes
Preparation: 20 minutes
Cooking: 1 hour 15 minutes
Ingredients:
- 4 T olive oil
- 500 g Woolworths Beef Stewing Cubes
- 2 onions, chopped
- 4 garlic cloves, finely chopped
- 150 g baby button mushrooms, halved
- 250 g brown mushrooms, sliced
- Sea salt and freshly ground black pepper, to taste
- 2 cups beef stock
- 1 cup sour cream
- 4 T plain yoghurt
- Pasta, for serving
- Italian parsley, to garnish
Method:
- Heat 2 T olive oil in a heavy-based or cast-iron saucepan and brown the beef in batches for 5 minutes over high heat.
- Remove from the pan and reduce the heat slightly. Add the onion, garlic and remaining olive oil and soften for 5 minutes, then add the mushrooms and fry until browned.
- Return the meat to the pan and season, add the stock and then simmer for 45 minutes to 1 hour. Once the beef begins to become tender, fold in the sour cream and yoghurt. Check the seasoning and allow it to thicken slightly for 10 minutes.
- Cook the pasta until al dente. Serve the stroganoff sauce with the pasta and a sprinkling of parsley.
Cook’s tip: if you need to loosen the stroganoff, add a dash of pasta cooking water.
Not in the mood to cook?