This light yet creamy beef & mushroom stroganoff is a favourite in our household. It’s on regular rotation and usually on the table in 30 minutes.
Today I’m doing a quick post – one as quick as it takes to get this light yet creamy beef stroganoff on the table in time for a midweek dinner. Our household loves this dish because it combines everyone’s favourites into a hearty bowl of food. Husband here loves mushroom sauce and steak. I love pasta, and our little one loves creamy sauce and dangling long strands of pappardelle in the air and chomping it down one bite after another! 😂
There are about 4.3 million search results for ‘beef stroganoff’ on the internet, and this is where you can stop. I’ve done the hard work for you and promise you will love this recipe just as much as we do.
1/2 kg beef steak (use sirloin, eye fillet, or flank steak)
300 g fresh mushrooms, sliced
1 large onion, thinly sliced
2 garlic cloves, finely chopped
1/4 cup butter (or 1/8 cup butter + 1/8 cup cooking oil)
1 cup + 1/2 cup beef flavoured broth
salt to taste (about 1 teaspoon)
2 tablespoons Worcestershire sauce
2 heaped tablespoons plain flour
1 1/4 cup lite cream
300g (approx) cooked pappardelle
Cook pappardelle in a large pot of boiling salted water according to packet instructions until al dente. Remove, strain, and set aside.
As pappardelle cooks, prepare beef. Cut across grain into strips.
Cook mushrooms, onion and garlic with oil butter mixture in a deep pan over medium heat until onions are tender. Stir occasionally and remove from pan when ready.
Add beef into the same pan and brown. Stir in one cup of broth, salt and Worcestershire sauce. Heat to boiling, reduce heat to low and simmer for 10 minutes.
Add flour to remaining 1/2 cup broth and stir into beef mixture. Return onion mixture to pan and heat to boiling. Maintain a consistent stirring for about a minute.
Add in the lite cream and stir through but do not boil.
Serve immediately with pappardelle.