Beef Stroganoff With Broccolini
Warm up with a hearty beef stroganoff. Serve this recipe with a side of vibrant steamed broccolini and green beans.
Ingredients
- 600g lean beef rump steak, fat trimmed, cut into strips
- 2 tbs olive oil
- 1 tbs smoked paprika
- 1 small red onion, thinly sliced
- 250g brown mushrooms, thinly sliced
- 1 1/2 tbs Worcestershire sauce
- 3/4 cup salt reduced beef stock
- 1 1/2 tbs tomato paste
- 150g sour cream
- 60g baby spinach, chopped
- 2 tbs parsley leaves, chopped
- 400g penne, cooked
- 300g steamed vegetables
- 1 bunch broccolini
- 1 lemon, cut into wedges (to serve)
Method
- Place beef strips, half the oil and paprika in a snap lock bag. Season. Heat a large non-stick frying pan over medium-high heat. Cook beef, in batches, for 1-2 minutes, turning as required. Set aside on a plate loosely covered with foil
- Add remaining oil to pan, add onion and cook for 3-4 minutes or until softened. Add mushrooms and cook for 2-3 minutes or until lightly browned. Add Worcestershire, stock and tomato paste, stir well and bring to the boil. Reduce heat and simmer for 2 minutes.
- Stir in sour cream or yoghurt and simmer for 1-2 minutes or until slightly thickened. Return beef and any juices to pan and heat through for a further for 1-2 minutes. Remove from heat and stir through baby spinach.
- Serve beef stroganoff with pasta, steamed beans and Broccolini®. Sprinkle with parsley and serve with lemon wedges.
