Yields4 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins
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
Heat 1tbs oil over high heat. Add onions and mushrooms, then cook for 3 minutes to soften. Remove from pan and set aside.
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.
Meanwhile, cook pasta to packet instructions, drain and place on serving platter. Spoon stroganoff over cooked pasta and top with parsley to serve.