Beef & mushroom stroganoff

Name: Beef & mushroom stroganoff
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp olive oil; 15 g Essential Butter; 2 shallots, thinly sliced; 2 clove/s garlic, thinly sliced; 250 g pack chestnut mushrooms, caps and stalks sliced; 1 tsp smoked paprika; 50 ml chicken stock (or water); 50 ml white wine; 500 g pack tagliatelle; 150 g British whole leaf kale, stems removed, leaves torn; 340 g Essential British Beef Frying Steak, trimmed and cut into 2cm strips; 100 ml Essential Soured Cream; 25 g pack flat leaf parsley, leaves chopped

This classic sees beef and mushrooms simmered in a tangy, soured cream sauce. Try this speedy midweek version made with beef frying steak and chestnut mushrooms.

4 out of 5 stars(8) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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2 tbsp olive oil
15g Essential Butter
2 shallots, thinly sliced
2 clove/s garlic, thinly sliced
250g pack chestnut mushrooms, caps and stalks sliced
1 tsp smoked paprika
50ml chicken stock (or water)
50ml white wine
½ x 500g pack tagliatelle
150g British whole leaf kale, stems removed, leaves torn
340g Essential British Beef Frying Steak, trimmed and cut into 2cm strips
100ml Essential Soured Cream
½ x 25g pack flat leaf parsley, leaves chopped

Heat 1 tbsp oil with the butter in a large, deep frying or sauté pan until foaming. Add the shallots, then garlic and cook gently for 5 minutes until softened.
Turn up the heat, add the mushrooms and paprika, season generously and cook, stirring, for a couple of minutes until the mushrooms are just browned. Add the stock or water and wine, then boil until reduced by half. Tip into a dish and keep warm
Cook the pasta according to pack instructions, adding the kale to the pan in the final minute to wilt. Meanwhile, heat the remaining oil in the frying pan and then add the beef. Fry for 2-3 minutes over a high heat to cook on all sides, leaving the centre pink.
Return the mushrooms and juices to the pan and reheat gently. Stir in the soured cream, but don’t let it boil. Check the seasoning, then scatter with the parsley. Drain the pasta and kale, then toss through the sauce.