Beef Stroganoff with Tender Stem Broccoli & Rigatoni
This is a traditional Russian dish of sauteed beef in a creamy sauce. Golden beef smothered in a mushroom sauce, this is a simple recipe that can be served with potatoes, pasta and rice! Make sure you use a prime cut of beef here this is the key to a good stroganoff! Basically, stroganoff is a sour cream gravy and I add some paprika for a small change!
- Serves 4
- Gluten free (please check your cornflour)
- €12.99 for the total dish / €3.24 per portion based on a family of 4
Utensils
- Chopping board
- Weighing scales
- 2 x pans ( one deep enough for the beef stroganoff)
- 1 x pots – broccoli
- Knife for chopping
- Ice water if you are batch cooking for blanching
- Serving plates
- Tongs, knives, spoons and forks for mixing
Ingredients
- Olive oil for frying
- 2 x onions diced
- 2 x sprigs of thyme
- 2 x cloves garlic
- 15 x button mushrooms sliced
- 30g cornflour
- 500g lean fillet steak sliced
- 160g crème fraiche
- 50ml of light cream
- 2 x tsp of paprika
- 10g English mustard
- 100ml boiling water
- 2 x beef stock cubes
- Handful of chopped parsley
- Salt and pepper for seasoning
Method
- Slice your beef into thin strips. Season with salt and pepper.
- Heat a pan and add in some olive oil. Start to shallow fry your beef. Don’t’ move the pan or agitate it too much as this will cause the beef to boil.
- Add in your onions, garlic, paprika and sliced mushrooms and cook for 4 minutes.
- Add in your cornflour.
- Dilute your water with your stock cubes and pour into the pan and simmer for 10 minutes.
Also add your thyme here and remove at the end when you are serving - Stir in your mustard, crème fraiche, and cream and simmer for 5 minutes.
- Once this is ready stir in some chopped parsley and serve!
Rigatoni
- 400g pasta
- 200g tenderstem broccoli
- Pinch of sea salt
Method
- Bring your water to a rolling boil and add some salt and pasta.
- Cook your pasta as per packet instructions.
- In the final 2 minutes, plunge in your broccoli and strain and serve.