We made it to the last (official) weekend of winter, so it’s just gotta be a Beef & Portabello Stroganoff https://bit.ly/3R5fHUG. So decadent! #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #stroganoff #beef



Beef & Portabello Stroganoff

Serves 4



500g Portobello mushrooms, sliced

1 tbsp fresh thyme leaves

500g beef fillet, sliced

1 medium onion, finely diced

4 garlic cloves, finely grated

4 cups chicken stock

1 cup cream

½ cup sour cream

2 tbsp Worcestershire sauce

1 tsp Dijon mustard

1 tsp wholegrain mustard

400g pappardelle pasta

4 tbsp butter, cut into small pieces

handful fresh parsley, stems removed, and extra for serving

extra virgin olive oil

salt and pepper, to taste



1 Heat a generous drizzle of olive oil in a large frying pan over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook until mushrooms are golden brown and tender. Set aside in a large bowl.

2 Increase heat to high and add a fresh drizzle of olive oil to the same frying pan. Add the steak in a single layer, season well, and let it cook until well browned on each side, but still pink in the centre of each slice. Remove steak from pan, and transfer to a board to rest. Slice into bite-size strips that will eat well in pasta.

3 Reduce heat to medium-high, add a fresh drizzle of olive oil to the pan, and cook onion and garlic until golden and softened. Add stock and cream, bring to a simmer, and cook until reduced by half. Whisk in sour cream, Worcestershire sauce, and mustards; season with salt and pepper. Simmer until thick and creamy. Return mushrooms and beef to the pan and stir until just heated through.

4 Meanwhile, cook pappardelle according to package instructions, until al dente. Keep one cup of pasta water aside. Drain and transfer to a large bowl. Add butter and a handful of parsley. Toss until butter is melted and the pasta is well coated and shiny. Add a dash of pasta water while tossing to loosen the noodles and keep them saucy.

5 Arrange pasta in bowls and spoon stroganoff over top. Garnish with additional parsley and a crack of black pepper.