Ground beef stroganoff
Serves 4
Easy
Prep:
Cook:
Enjoy a weeknight version of a classic stroganoff. Cook the mushrooms until all the water has evaporated and they’re nice and golden to get the best texture
Skip to ingredients
- 1 tbsp vegetable oil
- 500g beef mince
- 1 onionfinely chopped
- 300g chestnut mushroomsroughly chopped
- 2 garlic clovesgrated
- 1 tsp smoked paprika
- 20g plain flour
- 250ml beef stock
- 150ml double cream
- 75ml soured cream
- 1 tsp red wine vinegar
- a splash of Worcestershire sauce
- 1 tsp soy sauce
- 15g flat-leaf parsleyfinely chopped
- cooked pappardelleto serve
Nutrition: Per serving
- kcal576
- fat46g
- saturates22g
- carbs10g
- sugars4g
- fibre2g
- protein29g
- salt0.58g
Method
step 1
Pour the vegetable oil into a large, deep frying pan or sauté pan on high heat. Crumble in the beef mince, flattening it with your wooden spoon to increase its surface area. Leave it alone for 4-5 mins, allowing it to caramelise and darken, then stir, allowing the other side to brown also. Remove from the pan to a separate bowl, leaving the fat behind.
step 2
Scatter in the onion, cooking for 5-6 mins, until beginning to soften. Stir in the mushrooms, cooking for another 7-8 mins, stirring very often, until their water has evaporated and they have become darkened, golden and much smaller.
step 3
Stir in the garlic and paprika, toasting lightly for 30 seconds, then scatter in the flour, stirring to coat. Pour in the beef stock a little at a time, stirring to make a smooth, thick sauce. Bring to a boil, then reduce to barely a simmer and stir in the double cream and soured cream. Season with salt and pepper.
step 4
Return the beef mince to the pan, along with the red wine vinegar, Worcestershire sauce and soy sauce. Allow to bubble for a final few minutes, then stir through the parsley. Serve with thick pasta noodles, like pappardelle.
