Rich Beef Stroganoff

Rich Beef Stroganoff

Beef Stroganoff Recipe

Cook pasta with garlic and mushrooms mixed well in cream. Sprinkle with parsley and served with steamed vegetables or salad.


  • 2 teaspoons olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 350g button mushrooms, sliced
  • 400g lean beef mince
  • 2 tablespoons tomato paste
  • 44g sachet Country Cup 98% fat-free cream of mushroom with chives soup
  • 1/3 cup extra light sour cream
  • 400g egg fettuccine or other dried pasta
  • 1/2 cup flat-leaf parsley, roughly chopped


Step 1 Heat oil in a deep non-stick frying pan. Add onion and cook for 3 minutes or until soft. Add garlic and mushrooms and cook, stirring often, for 8 minutes or until mushrooms are browned.

Step 2 Add mince and tomato paste. Cook, stirring often, for 8 minutes or until mince is browned. Sprinkle soup sachet over mince and pour in 3/4 cup water. Bring to the boil and simmer for 8 minutes or until cooked. Stir in sour cream and cook for 1 minute.

Step 3 Meanwhile, cook pasta in a large saucepan of boiling water following packet directions. Drain. Add 1 cup stroganoff to pasta and combine. Divide pasta between 4 plates. Top with remaining stroganoff and sprinkle with parsley. Serve with steamed vegetables or a large salad.

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