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Creamy beef and vegetable stroganoff

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 400g dried tortiglioni or rigatoni pasta
  • 2 tablespoons olive oil
  • 2 (about 250g each) beef rump steaks, excess fat trimmed
  • 1 x 250g punnet cherry tomatoes, halved
  • 1 bunch broccolini, cut into long florets
  • 250g button mushrooms, thinly sliced
  • 1 brown onion, halved, cut into thin wedges
  • 1 x 300ml ctn thickened cream
  • 185ml (3/4 cup) Massel beef stock
  • 1 1/2 tablespoons drained green peppercorns
  • 1/4 cup chopped continental parsley


  • 1
    Cook the pasta following packet directions or until al dente. Drain and return to the pan. Cover to keep warm.
  • 2
    Meanwhile, heat half the oil in a large frying pan over medium-high heat. Add the beef and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Add the tomato to the pan and cook, stirring, for 1-2 minutes or until the tomato softens slightly. Transfer to the plate.
  • 3
    Cook the broccolini in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain well.
  • 4
    Heat the remaining oil in the frying pan over medium heat. Add the mushroom and onion and cook, stirring, for 5 minutes or until onion is golden. Add the cream, stock and peppercorns and cook, stirring, for 3-4 minutes or until sauce thickens slightly.
  • 5
    Pour the sauce over the pasta. Place over medium heat. Cook, stirring, for 1-2 minutes or until heated through. Thinly slice the beef across the grain. Add the beef, tomato, broccolini and parsley to the pasta. Toss to combine. Serve immediately.

Source: taste.com.au


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