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.
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 garlicpowder, flour and butter. Fry for 1 min further.
Add the Worcestershire, sourcream, stockcube, onionmarmalade, pulledbeef and measuredwater to the pan. Simmer for 5 min or until the sauce begins to thicken.
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!
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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