Beef Stroganoff recipe from PAK'nSAVE
Here's a winter and spring warmer that's sure to leave clean plates! Find all the incrediants you need at PAK'nSAVE and if you're looking for some kitchenware inspiration, visit the experts at Stevens and Kmart to spruce up your dinging at home.
- 4 spring onions (for the beef)
- 2 cloves garlic (for the beef)
- 600g beef (for the beef)
- 500g button mushrooms (for the beef)
- 1 cup red wine (for the beef)
- 1 cup Pams Beef Stock (for the beef)
- 3/4 cup Pams cream
- Salt and pepper
- 1 tbsp cornflour
- 1 tsp mixed peppercorns
- 350-400g pasta
- 2 sprigs parsley, chopped
The day before you cook: peel and finely dice the spring onions and garlic. Cut the beef into bite-sized pieces. Rub the mushrooms with a paper towel, or peel if necessary, and cut into wedges.
Put above ingredients into a pan and add the wine, garlic, spring onions and sufficient stock to cover the meat. Leave to marinate for 24 hours.
Next day, cook the meat in the marinade at 160°C for 1-1½ hours, or until tender. Remove meat from oven, add the cream and season to taste with salt and pepper. Add cornflour and stir to bind.
Chop the peppercorns finely and sprinkle over the meat. Check the seasoning.
Cook the pasta according to the package instructions until al dente. Drain and serve onto warmed plates.
Spoon the Beef Stroganoff over the pasta and serve hot, sprinkled with chopped parsley.