About this recipe:This beef Stroganoff is especially flavourful and creamy thanks to the addition of cream of mushroom soup. Using the soup helps cut down on some fat and calories, as opposed to using full fat cream. Increase the amount of paprika to taste, if desired.
450g sirloin steak, cut into bite size strips
1 onion, chopped
1 1/2 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1 (295g) tin condensed cream of mushroom soup
250ml half fat soured cream
250g egg pasta
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Method Prep:15min › Cook:30min › Ready in:45min
Brown the beef strips in a large frying pan over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the soured cream, stirring well.
Prepare pasta according to package directions. Serve beef and sauce over the pasta.