Great Beef Stroganoff

By Lori

4 Person

50 Minutes

307 Calories

A great beef stroganoff that can be prepared well in advance and frozen. The key to a good Stroganoff sauce is the sour cream which is basically what this sauce is, a sour cream gravy made with beef broth, and thickened with flour. It’s so delicious and so easy to make. So scroll on for your new favorite weeknight dish!

Ingredients

Steamed vegetables, to serve
Chopped fresh chives, to serve
1/4 cup reduced-fat sour cream
1 cup beef stock
1 tbsp. worcestershire sauce
2 tbsp. tomato paste
1 tbsp. plain flour
2 tsp. sweet paprika
2 slices middle bacon, rind removed, chopped
1 cup mushrooms, thickly sliced
1 red onion, halved, thinly sliced
500 g beef rump steak, trimmed, thinly sliced
1 tbsp. olive oil
375 g dried rigatoni pasta

Method

01

Cook pasta in a saucepan of boiling, salted water following packet directions, until tender. Drain.
02

Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Cook beef, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl. Add onion to the pan.
03

Cook, stirring, for 5 to 6 minutes or until softened. Add mushroom and bacon. Cook for 5 minutes or until mushroom is tender.
04

Return beef to pan. Add paprika and flour. Cook for 1 minute. Add tomato paste, sauce and stock. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stir in sour cream.
05

Divide pasta between bowls. Spoon over stroganoff. Sprinkle with chives. Serve with steamed vegetables.

Related Tags

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Great Beef Stroganoff

4.6

( By Lori )

01 Information

Grade easy
Serving 4 servings
Calorie 307 Kcal
Prep Time 15 Mins
Cook Time 35 Mins
Total Time 50 Mins

02 Ingredients

Steamed vegetables, to serve

Chopped fresh chives, to serve

1/4 cup reduced-fat sour cream

1 cup beef stock

1 tbsp. worcestershire sauce

2 tbsp. tomato paste

1 tbsp. plain flour

2 tsp. sweet paprika

2 slices middle bacon, rind removed, chopped

1 cup mushrooms, thickly sliced

1 red onion, halved, thinly sliced

500 g beef rump steak, trimmed, thinly sliced

1 tbsp. olive oil

375 g dried rigatoni pasta

03 Method

Step 1

Cook pasta in a saucepan of boiling, salted water following packet directions, until tender. Drain.

Step 2

Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Cook beef, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl. Add onion to the pan.

Step 3

Cook, stirring, for 5 to 6 minutes or until softened. Add mushroom and bacon. Cook for 5 minutes or until mushroom is tender.

Step 4

Return beef to pan. Add paprika and flour. Cook for 1 minute. Add tomato paste, sauce and stock. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stir in sour cream.

Step 5

Divide pasta between bowls. Spoon over stroganoff. Sprinkle with chives. Serve with steamed vegetables.

04 Author