Comfort food at its finest. Pasta and a white wine spiked creamy sauce -- also known as Beef Stroganoff -- ready and on the table in less than 20 minutes. Say, what?! Yes!


  • 500 g | 1lbs egg Fettuccine (dry weight)
  • 4 tablespoons butter, divided
  • 1 onion, chopped
  • 4 cloves garlic, crushed or minced
  • 1 pound (500 grams) sliced mushrooms
  • 24 ounces (700 grams) lean beef fillet steaks, seasoned with salt and pepper and cubed into 1 1/2-inch pieces (sirloin, tenderloin, eye fillet or scotch fillet)
  • 2 teaspoons dijon mustard
  • 1 teaspoon paprika, (smoky or mild)
  • 1/3 cup dry white wine, (or more if you like it stronger)
  • 2 cups beef broth (or stock), (or 2 cups water mixed with 1 tablespoon vegetable stock powder)
  • 2 tablespoons flour
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 cup light sour cream at room temperature, (or reduced fat cooking cream)
  • Freshly chopped parsley to garnish


  1. Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
  2. While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done. 
  3. Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
  4. Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes). 
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You can find complete recipes click here!

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