(at time of publication)
- 250g pappardelle or fettucine
- 400g lean beef stir-fry strips
- 1 onion, thinly sliced
- 1 cup mushrooms, thinly sliced
- 2 teaspoons paprika
- 100ml reduced-fat sour cream, plus extra, to serve
- 4 cups steamed broccoli or green beans, to serve
1 Cook pasta of choice according to packet instructions and drain well.
2 Meanwhile, heat 1 tablespoon olive oil in a large non-stick frying pan over a medium-high heat. Add beef strips in batches and cook for 1-2 minutes per side or until browned. Transfer to a plate, cover to keep warm and set aside.
3 Add onion to pan and fry gently until soft. Add mushrooms and paprika and stir for 3-4 minutes, or until fragrant. Return reserved beef and any juices to pan with 3-4 tablespoons of water to thin sauce. Stir well and bring to the boil. Reduce heat to low, cover pan and simmer for 5-6 minutes or until beef is tender and sauce is thick. Remove pan from heat and stir through sour cream.
4 Combine beef stroganoff with pasta and divide among 4 bowls. Top with an extra dollop of sour cream, season with black pepper and serve with steamed greens.
Scatter stroganoff with fresh thyme.
Make it gluten free: Use gluten-free pasta and check paprika and sour cream are gluten free.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 7g
Dietary fibre 6g
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