Quick Beef and Mushroom Stroganoff

Quick & Easy
Since originating in 19th century Russia, Beef stroganoff has become a popular dish all around the world.
Cooking time: 18 min
Cals 750 · Prot 40 · Carbs 105 · Fat 20
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Pulled beef
200 Grams
1 Piece
Chestnut mushrooms
250 Grams
Vegetable oil
1 Tbsp
0.5 Tsp
Garlic powder
2 Grams
Plain flour
10 Grams
Salted butter
10 Grams
Worcestershire sauce
15 ML
Sour cream
90 Grams
Beef stock cube
1 Piece
Onion marmalade
28 Grams
250 ML
Black pepper
0.5 Tsp
Fresh parsley
15 Grams


200 Grams
1 Tsp


1 Prep
Peel and finely chop the shallots. Roughly chop or tear the mushrooms.
2 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. 
3 Fry
Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the mushrooms and shallots with a pinch of salt and fry for 5 min. Add the garlic powder, flour and butter. Fry for 1 min further. 
4 Sauce
Add the Worcestershire, sour cream, stock cube, onion marmalade, pulled beef and measured water to the pan. Simmer for 5 min or until the sauce begins to thicken.
5 Serve
Divide the pasta among plates. Top with the Stroganoff stew and garnish with a very generous grind of black pepper and the parsley leaves.
Tips for fussy eaters
Not a fan of mushrooms? Fry them separately to make them easier to avoid!
Pro tip
These leftovers reheat well! Heat them in a saucepan with a splash of water. Stroganoff can also be served with mashed potatoes or rice.

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