About this recipe:A cheat's version of stroganoff using tinned mushroom soup and turkey mince to speed things up. Cook the pasta at the same time that the mince is cooking and it's ready in less than 30 minutes. It tastes great and I get no complaints!
225g pappardelle (wide egg pasta)
1 tablespoon vegetable oil
450g turkey mince
1 tablespoon minced onion
1 small cube chicken stock (like Oxo®)
1 (295g) tin condensed cream of mushroom soup
1 tablespoon paprika
1 pinch salt to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Bring a pot of lightly salted water to the boil. Place the pasta in the pot and cook for 6 to 8 minutes, until al dente; drain.
Heat the oil in a frying pan over medium heat. Place the turkey and onion in the frying pan and cook until turkey is evenly brown and onion is tender. Mix in the chicken stock cube.
Stir the cream of mushroom soup and water into the frying pan. Cook and stir until heated through and season with paprika and salt. Serve over the cooked pasta.
None of the family are very keen on mince (any kind) but decided to try this recipe. It went down a treat Everyone had clean plates, hubby commented how nice it was I added extra paprika and some garlic. - 14 Sep 2011