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Quick Beef and Mushroom Stroganoff

 2tbs extra virgin olive oil
 100g Swiss brown mushrooms, sliced and chopped again
 150g cup mushrooms, cut into eights
 ¼ cup oregano leaves, finely sliced
 1 small brown onion, sliced
 500g stir fry beef
 2tbs plain flour
 1tsp sweet paprika
 ¼ tsp cracked black pepper
 2tbs worcestershire sauce
 1 cup beef stock
 500g large spiral pasta
 1 cup (250g) sour cream
 Parsley to serve
1

Heat 1tbs oil over high heat. Add onions and mushrooms, then cook for 3 minutes to soften. Remove from pan and set aside.

2

Heat 1tbs of oil in the pan and toss beef with flour, paprika, pepper and ¼ teaspoon of salt. Cook for 5 minutes until brown. Add Worcestershire sauce, stock and oregano and bring to boil. Add mushroom mix. Reduce heat and simmer for 6 minutes. Remove from heat and stir in sour cream.

3

Meanwhile, cook pasta to packet instructions, drain and place on serving platter. Spoon stroganoff over cooked pasta and top with parsley to serve.