Minced Beef Stroganoff

 

• 400 g dried pasta (or any pasta of your choice, see note 1)
• 2 tbsp olive oil
• 1 onion, finely diced
• 1 tbsp freshly minced garlic
• 500 g minced (ground) beef, lean or regular
• 200 g Swiss mushrooms, sliced (see note 2)
• 2 tbsp plain (all-purpose) flour
• 2 tbsp tomato paste
• 1 tbsp sweet paprika
• 1 tbsp Worcestershire sauce
• 500 ml beef stock
• ½ tsp , plus extra to taste
• ¼ tsp freshly cracked black pepper, plus extra to serve
• 2 tbsp unsalted butter (optional)
• 60 g full-fat sour cream
• 2 tbsp finely chopped flat-leaf parsley (optional)

• Cook the pasta – Bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions.
• Cook the base – Meanwhile, heat the olive oil in a large deep frying pan over medium–high heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
• Brown the beef – Add the beef mince and cook, breaking it up with a spoon, until browned and cooked through.
• Add the mushrooms – Add the mushrooms and cook for 4–5 minutes until softened and their moisture has mostly cooked off.
• Build the sauce – Sprinkle the flour over and cook for 1 minute, stirring well. Add the tomato paste, paprika and Worcestershire sauce and cook for another 30 seconds.
• Simmer – Pour in the beef stock, stirring constantly to avoid lumps. Add the salt and black pepper. Simmer for 5–7 minutes until thickened and glossy.
• Finish the sauce – Turn the heat off. Stir through the butter (if using) and sour cream until smooth. Add more salt to taste. (See note 3 for sauce thickness.)
• Serve – Serve the pasta topped with the stroganoff. Sprinkle with parsley and extra cracked black pepper.