Prep:  10 minutes
Cook:  25 minutes
Serves:  4
Average: 4.7 (12 votes)
Recipe by: Western Star
A traditional Beef Stroganoff recipe gets a modern twist in this recipe idea from Western Star

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Beef Stroganoff
  1. In a medium sized bowl add the beef, paprika and lemon zest. Season with salt and pepper and toss to coat well
  2. Add 30g of the butter and half the olive oil to a large frying pan over a low heat. Add the onion and fry until softened. Increase the heat to high and add the mushrooms, sautéing until golden brown
  3. Add the garlic and continue to cook for a further minute. Transfer to a bowl and set aside
  4. Cook the pappardelle according to packet instructions. Drain into a colander, and stir remaining butter through the warm pasta. Cover and set aside until ready to serve
  5. Add remaining olive oil to the frying pan over a medium high heat. Add the beef and cook for 1-2 minutes on each side or until just cooked through
  6. Add the brandy, the mushroom and onion mixture, and simmer for 1-2 minutes
  7. Remove pan from the heat and stir in the sour cream, lemon juice and parsley. Serve with the cooked buttery pappardelle
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.