This is one of my week night meals that is fast and good to devour with a big pile of Fettuccine. It’s just the thing on a cold night. Even though it’s summer here, today was chilly and the fog is around the hills. It felt like a night when we should have something a little more substantial.
It’s slightly spicy since it uses hot red smoked paprika, not the weak and brownish looking stuff you can buy. Isaac likes to eat his with a glass of milk beside him. He’s living proof that small children can eat spicy dishes. If you have children that are not used to slightly spicy food, either give them a glass of milk or some slices of banana with their meal, and tell them that it takes away the spiciness. You’ll find that instead of complaints and tongue flapping movements, they will happily eat their meal.
This is a lovely creamy and flavoursome dish. It really hits the spot on a cold night. If you have a vegetarian in your house as I do, simply sauté some of the mushrooms and onions separately and add in some of the Stroganoff sauce to that plus a little tofu or vegetarian meat (that always seems like such a weird thing to say, vegetarian meat?) if you wish for protein.
There are long slow cooked versions of this about - which I love, but this is a great fast recipe for rushed and hungry people.
If you prefer a less spicy version use a mild smoked paprika. But do purchase a good quality paprika, it makes all the difference. This is adapted from Simon Holst’s Pasta Cookbook - now out of print.
Rich Beef Stroganoff
- 400 grams Fettucine
- 2 Tblspns Olive oil
- 1 brown onion diced
- 300 grams portobello mushrooms
- 1 Tblspn olive oil
- 400 grams lean beef schnitzel cut into ribbons
- 250 grams sour cream (low fat is fine)
- 2 Tblspns Tomato paste
- 2 Tblspns Sherry
- 1 Tblspn hot smoked Paprika
- 1 Tblspn Worcestershire sauce
- Salt and Pepper to taste
- Chopped flat leaf parsley to garnish.
I find I can have this meal on the table within about 15 minutes. So start by putting your salted water on to boil for the pasta.
Mix the following ingredients in a small bowl. This will be your sauce. Sour cream, Tomato paste, smoked Paprika, Sherry, Worcestershire sauce, salt and pepper. Give a good stir, it will look like a soft reddish mayonnaise. Set aside.
Add the first measure of oil to a pan and cook onions until transparent. Add mushrooms and cook until they begin to soften. Move this mixture to a small bowl and set aside.
Add the second measure of oil to the pan and quickly cook your strips of beef until they are just losing their pink colour. Add the mushrooms and onion back into the pan along with the sauce you’ve made. Heat through and serve over your fettucine.
This is such an easy recipe and so satisfying at the end of a cold day.