Stovetop Beef Stroganoff

Ingredients

1 Tbs olive oil
300 g gravy beef, cut into 2 cm pieces
1 brown onion, sliced
200 g button mushrooms, halved
1 Tbs smoked paprika
2 beef stock cubes, crumbled
375 g spaghetti
1 1/2 Tbs plain flour
1/3 cup (80 g) sour cream
1 Tbs chopped fresh flat-leaf parsley
Smoked paprika, to serve

Method

Heat the oil in a large saucepan over medium-high heat. Add the beef and cook, stirring, for 5 minutes or until browned all over. Add the onion and mushroom and cook, stirring, for 3 minutes or until starting to brown.

Add the paprika and cook for 30 seconds or until fragrant. Add 4 cups (1 litre) of water and the stock cube. Bring to a simmer. Return the beef to the pan and cook, uncovered, for 1 hour or until beef is just tender.

Meanwhile, cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain.

Cook, stirring, for 2 minutes or until the beef mixture bubbles and thickens. Add half the sour cream and stir to combine. Add the pasta and cook until heated through.

Divide the beef stroganoff among serving bowls. Top with the remaining sour cream and sprinkle with parsley and extra paprika to serve.

Credits: Coles

Photo Credits: Coles