10-Minute Beef Stroganoff

Prep Time
Cook Time
Ready In

Recipe: #30098

August 06, 2018

"From our Saturday newspaper The Weekend West. Times are estimated. Made this and we enjoyed it and it is so quick to bring together, while the water was coming up to the boil I did the prep and had everything assembled ready to go and in the time the pasta took to cook the meat and mushrooms were cooked and then added the sour cream and the stock and then just pulled the pasta out of the boiling water with tongs and straight into the pan with the meat and mushrooms and voila dinner was ready and have enough left over for another meal for one (1 cups worth left over) and will serve that with a simple salad."

Original is 2 servings


  • Serving Size: 1 (329.9 g)
  • Calories 545.4
  • Total Fat - 13.2 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 78.4 mg
  • Sodium - 688.1 mg
  • Total Carbohydrate - 71.7 g
  • Dietary Fiber - 11.2 g
  • Sugars - 2.4 g
  • Protein - 35.9 g
  • Calcium - 148.7 mg
  • Iron - 3.9 mg
  • Vitamin C - 20 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Cook the pappardelle according to package instructions.

Step 2

Meanwhile, slice the steak into thin strips, and season.

Step 3

Heat oil in a large frying pan until very hot and quickly sear the beef until browned on both sides (do this in batches if you need to and don't overcrowd the pan) and then scoop out the meat and keep it warm under foil.

Step 4

Put the mushrooms into the same pan with a knob of butter, cooking until soft, then tip in the garlic and paprika and fry for a couple of minutes and then add back the beef with the sour cream and a splash of stock, and let everything bubble up.

Step 5

Stir through the parsley, then serve spooned onto the pasta.


No special items needed.

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