Quick beef stroganoff recipe just right for a hearty winter dinner idea. Serve this beef and mushroom stroganoff with pasta or mashed potatoes.
Ingredients
2 tbs extra virgin olive oil
100g Swiss brown mushrooms, sliced and chopped again
150g cup mushrooms, cut into eights
1/4 cup oregano leaves, finely sliced
1 small brown onion, sliced
500g stir fry beef
2 tbs plain flour
1 tsp sweet paprika
1/4 tsp cracked black pepper
2 tbs Worcestershire
1 cup beef stock
500g large spiral pasta
1 cup (250g) sour cream
Parsley to serve
Method
Heat 1 tbs oil over high heat. Add onions and mushrooms, then cook for 3 minutes to soften. Remove from pan and set aside
Heat 1 tbs of oil in the pan and toss beef with flour, paprika, pepper and 1/4 teaspoon of salt. Cook for 5 minutes until brown. Add Worcestershire sauce, stock and oregano and bring to boil. Add mushroom mix. Reduce heat and simmer for 6 minutes. Remove from heat and stir in sour cream
Meanwhile, cook pasta to packet instructions, drain and place on serving platter. Spoon stroganoff over cooked pasta and top with parsley to serve
