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Ground beef stroganoff

A serving of ground beef stroganoff

Ground beef stroganoff

Name: Ground beef stroganoff
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp vegetable oil; 500g beef mince; 1 onion finely chopped; 300g chestnut mushrooms roughly chopped; 2 garlic cloves grated; 1 tsp smoked paprika; 20g plain flour; 250ml beef stock; 150ml double cream; 75ml soured cream; 1 tsp red wine vinegar; a splash of Worcestershire sauce; 1 tsp soy sauce; 15g flat-leaf parsley finely chopped; cooked pappardelle to serve

Helena Busiakiewicz

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

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Enjoy a weeknight version of a classic stroganoff. Cook the mushrooms until all the water has evaporated and they’re nice and golden to get the best texture

High-protein

Low sugar

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Ingredients

Nutrition

1 tbsp vegetable oil
500g beef mince
1 onion

finely chopped
300g chestnut mushrooms

roughly chopped
2 garlic cloves

grated
1 tsp smoked paprika
20g plain flour
250ml beef stock
150ml double cream
75ml soured cream
1 tsp red wine vinegar
a splash of Worcestershire sauce
1 tsp soy sauce
15g flat-leaf parsley

finely chopped
cooked pappardelle

to serve

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Nutrition: Per serving

kcal576
fat46g
saturates22g
carbs10g
sugars4g
fibre2g
protein29g
salt0.58g

Method

step 1

Pour the vegetable oil into a large, deep frying pan or sauté pan on high heat. Crumble in the beef mince, flattening it with your wooden spoon to increase its surface area. Leave it alone for 4-5 mins, allowing it to caramelise and darken, then stir, allowing the other side to brown also. Remove from the pan to a separate bowl, leaving the fat behind.
step 2

Scatter in the onion, cooking for 5-6 mins, until beginning to soften. Stir in the mushrooms, cooking for another 7-8 mins, stirring very often, until their water has evaporated and they have become darkened, golden and much smaller.
step 3

Stir in the garlic and paprika, toasting lightly for 30 seconds, then scatter in the flour, stirring to coat. Pour in the beef stock a little at a time, stirring to make a smooth, thick sauce. Bring to a boil, then reduce to barely a simmer and stir in the double cream and soured cream. Season with salt and pepper.
step 4

Return the beef mince to the pan, along with the red wine vinegar, Worcestershire sauce and soy sauce. Allow to bubble for a final few minutes, then stir through the parsley. Serve with thick pasta noodles, like pappardelle.

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