About this recipe:This is pretty much the first thing I decided to make when I got my spice rack a few years ago. I'd tried a few packet mixes from supermarkets and thought they were all lacking something so decided to have a go at making one myself. My girlfriend absolutely loves this. Hope you enjoy it too.
400g frying beef or beef steak, cut into thin strips
1 large onion, chopped
1 red pepper, chopped
300g soured cream (use less if you prefer a drier dish)
1 tablespoon paprika
1 beef stock cube
2 or 3 cloves garlic, crushed
1 or 2 handfuls sliced mushrooms
1 pinch of cayenne pepper (optional)
cooked spinach tagliatelle (or pasta of your choice)
olive oil, for frying
salt and pepper to taste
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Method Prep:20min › Cook:20min › Ready in:40min
In a bit of olive oil, slowly fry the chopped onion and garlic cloves over a low-medium heat until the onions start to soften up.
Turn up the heat to medium-high and throw in strips of beef. Fry together for about a minute until the beef starts to brown. Do not overcook as this can make the beef chewy especially if using a cheap frying steak.
Reduce temperature again and add the chopped pepper, a few good splashes of Worcestershire Sauce, 1 heaped tablespoon paprika, about half a teaspoon of ground black pepper and a pinch of cayenne pepper if you like it a bit spicier. Continue to fry for about another minute.
Add the soured cream and the mushrooms and simmer for at least 10 minutes (or longer if the pasta is still cooking).
Add a pinch of salt to taste if required. Please note that certain stock cubes have quite a high salt content so this may not be required.
If you are using dried pasta it's a good idea to put the water on to boil at this point - follow the pasta cooking times on the packet as times may vary.
Serve the stroganoff over the pasta. Add grated cheese and serve with crusty bread, if desired.
For the pasta
Use around 80g per person for dried pasta or 125g per person if using fresh. I often use fusilli or penne instead of tagliatelle.