4.9 from 99 votes
Creamy Beef and Mushroom Stroganoff
Comfort food at its finest. Pasta and a white wine spiked creamy sauce - also known as Beef Stroganoff - ready and on the table in less than 20 minutes. Say, what?! Yes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 people
Calories: 619 kcal
Course:
Dinner
Cuisine:
French , Russian
Ingredients
- 1 pound egg Fettuccine dry weight
- 4 tablespoons butter divided
- 1 onion chopped
- 4 cloves garlic crushed or minced
- 1 pound mushrooms sliced
- 24 ounces lean beef fillet steaks seasoned with salt and pepper and cubed into 1 ½-inch pieces - sirloin, tenderloin, eye fillet or scotch fillet
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika smoky or mild
- ⅓ cup dry white wine, or more if you like it stronger
- 2 cups beef broth or stock, or 2 cups water mixed with 1 tablespoon vegetable stock powder
- 2 tablespoons flour
- 1 tablespoon Worcestershire sauce
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 cup light sour cream at room temperature, or reduced fat cooking cream
- 1 pinch fresh parsley chopped, to garnish
Instructions
- Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
- While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
- Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
- Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
- While wine is reducing down, grab a small jug and whisk together the beef broth (or stock), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
- Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
- Add the pasta or noodles into the pan and garnish with parsley.
Cup of Yum
Notes
- Also makes four larger servings.
Nutrition Information
Calories
619kcal
(31%)
Carbohydrates
65g
(22%)
Protein
41g
(82%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
166mg
(55%)
Sodium
537mg
(22%)
Potassium
1.02mg
(0%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
588IU
(12%)
Vitamin C
5mg
(6%)
Calcium
136mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 619
% Daily Value*
| Calories | 619kcal | 31% |
| Carbohydrates | 65g | 22% |
| Protein | 41g | 82% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 166mg | 55% |
| Sodium | 537mg | 22% |
| Potassium | 1.02mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 588IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 136mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.