Beef Stroganoff
A single portion of Russian cooking, ready in 23 minutes. About 640 kcal and 48 g protein.
Per portion
Calories from protein 30%, carbs 43%, fat 27%. Estimated from the ingredients.
Roughly £3.10 a portion.
Method
- 1
Cook the tagliatelle according to the packet instructions.
- 2
Sear the beef strips in a hot pan for 2 minutes until browned, then remove and set aside. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Fry the onion and mushrooms in the same pan for 8 minutes until the onion is soft and the mushrooms golden.
- 4
Add the garlic and paprika and fry for 30 seconds until fragrant, then pour in the stock and simmer for 3–4 minutes until reduced by about a third. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 5
Take the pan off the heat and stir in the soured cream and mustard, then return the beef and warm through gently for 2 minutes without boiling.
- 6
Season to taste with salt and black pepper, then scatter with parsley and serve with the tagliatelle.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/beef-stroganoff/
