Ingredients
Method
Heat oil in pan over high heat. Cook mushrooms, for 4 minutes, stirring occasionally until light golden. Add the onion, garlic and mince, cook, stirring to break up mince for 5 minutes until beef is browned.
Stir in paprika, tomato paste, Worcestershire sauce and mustard. Season with sea salt and freshly ground pepper. Add pasta and stock to pan. Bring to the boil, reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally to prevent pasta sticking to bottom of pan.
Meanwhile, finely chop chives and half the parsley, pick the remaining parsley leaves. Stir sour cream and chopped parsley into pasta and cook, uncovered for 2 minutes or until pasta is al dente. Season. Serve scattered with chives and parsley leaves.
Stroganoff recipe swaps
If the pan you are using for this easy beef stroganoff recipe does not have a lid, cover it tightly with foil. If you don’t have a long pasta, use a short one like penne, fusilli or farfalle; the cooking time may need to be adjusted.
The beef can be swapped for pork, chicken or turkey mince.
Which pan for this easy beef stroganoff?
30cm (12in) cast iron deep casserole dish
Looking for a different stroganoff recipe?
Break out your slow cooker for a set and forget slow-cooked stroganoff, using budget-friendly chuck steak, that will transform into beautiful tender meat when you lift the lid. Serve over buttery fettucine, with rice or mashed potatoes. Or, use a flavoursome mix of mushrooms that entirely replace meat in this vegetarian mushroom stroganoff. Not a red meat fan? Then try one made with chicken or since there are no rules with stroganoff , one with chicken and a potato top, for a chicken stroganoff pie.
