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Creamy Stroganoff Pasta
Creamy Stroganoff Pasta
Rated 4.4 stars by 14 users
Ingredients
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250g steak (sirloin or rump work well)
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200g pasta of choice (fettuccine or penne work well)
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1 tbsp olive oil
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1 onion, finely sliced
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2 garlic cloves, minced
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200g mushrooms, sliced
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1 tbsp Mingle Stroganoff seasoning
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½ cup cream
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¼ cup beef stock
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1 tsp Dijon mustard
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Fresh parsley, to serve (optional)
Directions
- Cook pasta in salted boiling water according to packet instructions. Reserve ¼ cup pasta water, then drain.
Heat oil in a large pan over high heat. Season steak lightly with salt and cook to your liking. Remove from the pan and set aside.
Reduce heat to medium and, using the same pan, add onion and cook for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Add mushrooms and cook until softened and lightly golden.
Sprinkle in the Mingle Stroganoff seasoning, then add cream, beef stock and Dijon mustard. Stir well, scraping up any flavour from the pan.
Simmer gently for 3–5 minutes until slightly thickened. Add a splash of reserved pasta water if needed to loosen the sauce.
Slice or cube your steak and serve on top of pasta with fresh parsley. Enjoy!
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