Beef Stroganoff over Pasta
Total time: 30 minutes
The paprika, Worcestershire and tomato paste add a depth of both color and flavor to this Stroganoff that you won't find in the more traditional, paler versions.
- 1 1/4 cups pasta, bite-size
- 10oz (300gr) flank steak or other beef appropriate for stir frying or quick cooking
- 1 medium onion
- 4oz (120gr) mushrooms
- 4 tsp olive oil
- 1 tbs paprika
- 1/3 cup flour
- 1/2 cup (4oz, 120gr) beef broth
- 2 tbs tomato paste
- 1 tbs Worcestershire sauce
- 1 tsp dried basil
- 1 1/2 tbs cornstarch (maizena) dissolved in
- 2 tbs beef stock
- 1/2 cup (4oz, 125ml) Greek yogurt, plain yogurt or sour cream
- Cook pasta according to package instructions. When done, drain and set aside.
- Peel and cut the onion, vertically, into 6ths.
- Brush any dirt off the mushrooms (see techniques) and slice, trimming off the tough stem ends.
- Slice the beef on an angle across the grain, then cut the slices into large bite-size pieces.
- Put flour and paprika into a medium food bag - large enough to easily hold the beef.
- Mix the flour and paprika, then add the beef. Shake to coat well.
- Heat 2 tsp oil in large nonstick skillet and sauté onions and mushrooms until onions are tender.
- Remove to a plate.
- Heat remaining 2 tsp oil in same skillet. Add beef and sauté until starting to brown, 3 - 4 minutes.
- Add beef stock, onions, mushrooms, basil, tomato paste and Worcestershire sauce to skillet, stir to combine, cover, reduce heat and simmer 5 - 10 minutes.
- Dissolve cornstarch in remaining 2 tbs of beef stock and stir into pan. Continue stirring until quite thick.
- Remove from heat, add yogurt, mix thoroughly.
- Put the pasta in large pasta bowl, spoon the Stroganoff over and serve.