Easy Beef Stroganoff Recipe
- 1 tsp cornflour
- 30g butter
- 1 small onion, chopped
- parsley leaves (to serve)
- 250g button mushrooms, thinly sliced
- 1/2 cup salt-reduced beef stock
- 250ml light sour cream
- 2 tbs tomato paste
- egg pasta (fettucine, tagliatelle, pappardelle)
- 500g beef stir-fry strips
- 1 tbs olive oil
- 1 tsp salt (to taste)
- 1 tsp pepper
Step 1 of 3
Coat the beef strips in oil. Season with salt and pepper. Preheat a large non-stick pan to medium-high heat. Cook the beef in 3 batches turning as required. Set aside.
Instruction tip
When cooking beef strips, cook the first side until the first sign of moisture appears on the uncooked side, then turn and cook the other side to complete the cooking. This way the beef strips will brown well and the meat will be tender.
Step 2 of 3
Add butter to the pan, add the onion and cook until softened. Add the mushrooms, cook until tender. Add beef stock and tomato paste, stir and bring to the boil. Reduce heat and simmer for 2 minutes.
Step 3 of 3
In a small jug, combine the sour cream and cornflour. Stir into the pan and simmer for 1 minute. Return beef and any juices to pan and simmer for 2 minutes. Spoon sauce over pasta and sprinkle with parsley leaves to serve.