Creamy Beef Stroganoff with Zucchini, Mushrooms and Paprika

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Prep time:
15min
Cooking time:
20min
Serving 4 Regular
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Ingredients

300 g  Spaghetti

2 Tbsp  Olive oil

300 g  Beef loin, cut into 3 cm strips

1   Brown onion, cut into thick wedges

200 g  Mushrooms, halved

2 cloves   Garlic, crushed

1 Tbsp  Smoked paprika powder, plus extra to serve

2 Tbsp  Worcestershire sauce

2 Tbsp  Tomato paste

3 c  Beef stock

2   Zucchinis, cut lengthways into thin strips

2/3 c  Sour cream

1/4 c  Flat-leaf parsley to serve
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Instructions

Step 1

Heat 1/2 the oil in a large saucepan over medium-high heat. Add the beef loin to the pan and cook for 4 minutes or until just browned. Transfer to a heatproof bowl and set aside. 

Olive oil
Beef loin, cut into 3 cm strips
Step 2

Heat remaining oil in same pan over medium-high heat. Add onion and mushrooms. Cook for 3 minutes or until onion starts to brown, stirring continuously. Add garlic and paprika. Stir for 30 seconds or until fragrant. Add Worcestershire sauce and tomato paste. Stir to coat. Add beef stock and 2 cups of water. Bring to the boil. Add spaghetti. Cook for 8 minutes or until pasta is tender, stirring occasionally.

Olive oil
Brown onion, cut into thick wedges
Mushrooms, halved
Garlic, crushed
Smoked paprika powder, plus extra to serve
Worcestershire sauce
Tomato paste
Beef stock
Spaghetti
Step 3

Return beef loin to pan with zucchini. Stir. Cook for 2 minutes or until heated through. Stir in 1/2 the sour cream. Serve stroganoff topped with remaining sour cream and sprinkled with parsley and extra paprika.

Smoked paprika powder, plus extra to serve
Zucchinis, cut lengthways into thin strips
Sour cream
Flat-leaf parsley to serve
Beef loin, cut into 3 cm strips

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