Take comfort food up a notch and serve this hearty stroganoff with fettuccine.
Ingredients
- 250g fettuccine
- 1 tablespoon olive oil
- 600g beef rump steak, thinly sliced
- 20g butter
- 1 large brown onion, thinly sliced
- 2 garlic cloves, crushed
- 200g button mushrooms, thinly sliced
- 1 tablespoon paprika
- 1 cup sour cream
- 1/2 cup Massel beef stock
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped fresh chives
Method
- Step 1Cook fettuccine in a saucepan of boiling, salted water following packet directions, until tender. Drain.
- Step 2Meanwhile, 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 pan. Add onion and garlic to pan. Cook, stirring, for 5 minutes or until softened. Add mushrooms. Cook for 5 minutes or until mushrooms are tender.
- Step 3Add 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 4Divide pasta between bowls. Spoon over stroganoff mixture. Sprinkle with chives. Serve.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
3175 kj
Energy
43g
Fat Total
22g
Saturated Fat
5g
Fibre
42g
Protein
177mg
Cholesterol
247.97mg
Sodium
4g
Carbs (sugar)
49g
Carbs (total)
All nutrition values are per serve
Notes
Want to add some greens? Serve stroganoff with steamed broccoli florets, green beans or asparagus spears.
- Author: Kirrily La Rosa
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
0