Hearty Fettuccine Beef Stroganoff

By zhanghengshuo

4 Person

30 Minutes

389 Calories

This is a classic Russian recipe made with sautéed beef in a rich, stick ribs, cream sauce. It is typically served up on a high pile of thick noodles and a nice warm glass of Mulled Wine. Since beef stroganoff has become such a popular dish worldwide there are tons of variations of this dish out there! Here is the easy recipe for you to prepare with Fettuccine.

Ingredients

2 tbsp. finely chopped fresh chives
1 tbsp. lemon juice
1/2 cup beef stock
1 cup sour cream
1 tbsp. paprika
200 g button mushrooms, thinly sliced
2 garlic cloves, crushed
1 large brown onion, thinly sliced
20 g butter
600 g beef rump steak, thinly sliced
1 tbsp. olive oil
250 g fettuccine

Method

01

Cook fettuccine 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. Melt butter in the pan. Add onion and garlic to the pan.
03

Cook, stirring, for 5 minutes or until softened. Add mushrooms. Cook for 5 minutes or until mushrooms is tender.
04

Add paprika. Cook for 1 minute or until fragrant. Add sour cream and stock. Cook, stirring, over low heat for 2 minutes or until combined. Return beef to pan. Stir to combine. Stir in lemon juice.
05

Divide pasta between bowls. Spoon over stroganoff mixture. Sprinkle with chives. Serve.
06

Want to add some greens? Serve stroganoff with steamed broccoli florets, green beans or asparagus spears.

Related Tags

Beef Stroganoff Recipes

Hearty Fettuccine Beef Stroganoff

4.5

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 389 Kcal
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

2 tbsp. finely chopped fresh chives

1 tbsp. lemon juice

1/2 cup beef stock

1 cup sour cream

1 tbsp. paprika

200 g button mushrooms, thinly sliced

2 garlic cloves, crushed

1 large brown onion, thinly sliced

20 g butter

600 g beef rump steak, thinly sliced

1 tbsp. olive oil

250 g fettuccine

03 Method

Step 1

Cook fettuccine 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. Melt butter in the pan. Add onion and garlic to the pan.

Step 3

Cook, stirring, for 5 minutes or until softened. Add mushrooms. Cook for 5 minutes or until mushrooms is tender.

Step 4

Add paprika. Cook for 1 minute or until fragrant. Add sour cream and stock. Cook, stirring, over low heat for 2 minutes or until combined. Return beef to pan. Stir to combine. Stir in lemon juice.

Step 5

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

Step 6

Want to add some greens? Serve stroganoff with steamed broccoli florets, green beans or asparagus spears.

04 Author