Ali Guy, is a Melbourne based dietitian with a wealth of knowledge when it comes to everything health. Her Beef Stroganoff recipe is a culinary gem that takes inspiration from the classic Russian dish and infuses it with a touch of Italian elegance
The pappardelle, with its wide, flat ribbons serves as the perfect canvas to soak up every last bit of flavour.
500g Stir-fry Beef
1 c beef stock
1.5 c white mushrooms, washed and thinly sliced
2 tbs olive oil
1 brown onion, , diced
200ml sour cream
1 tbs plain flour
1 tsp sweet paprika
1 tsp oregano
Cracked black pepper and sea salt to taste
375g pappardelle pasta or alternate pasta
Fresh parsley to serve
Heat olive over in a large pan. Add sliced mushrooms and diced onion. Cook for ~3 minutes until onion slightly browns. Transfer from pan and set aside.
Heat olive oil in same pan. Add beef stir-fry, flour, paprika, oregano, salt and pepper to taste. Stir until meat is seared. Add beef stock and bring to the boil.
Lower heat and add onion and mushroom mixture. Simmer for ~5 minutes and turn heat off. Add in sour cream and stir until combined.
Boil water and add a pinch of salt. Cook pasta as per packet instructions. Drain pasta.
Add pasta to individual serving bowls and spoon stroganoff over pasta. Top with fresh parsley and enjoy!