Beef Stroganoff

Difficulty: ★★☆


  • 12 Oz Dried Rigatoni, or other short form pasta.
  • 2 Tablespoons olive oil.
  • 1-1/2 Pound beef rump steak, trimmed, cut into thin strips.
  • Salt and pepper to taste.
  • 1 Onion, thinly sliced.
  • 8 Ounces fresh mushrooms, sliced.
  • 2 Teaspoons sweet paprika.
  • 1 Tablespoon all-purpose flour.
  • 2 Tablespoons tomato paste.
  • 1 Tablespoon Worcestershire sauce.
  • 1 Cup homemade beef stock.
  • 1/4 Cup sour cream.

Category: Main course


Pat meat dry with paper towels and season with salt and pepper to taste. Heat the oil in a large Magefesa frying pan over medium-high heat. Brown the beef strips quickly, and then set aside in a bowl. Add the onion to the pan and cook, stirring, for around 5 minutes, until softened. Incorporate mushrooms and cook until tender. Return the beef to the pan with the onion and mushrooms. Stir in the paprika and flour. Cook for 1-2 minutes to get rid of the raw flour taste. Add tomato paste, Worcestershire sauce and beef stock. Bring to a boil, stirring constantly. Lower the heat, cover and simmer until liquid thickens and meat is cooked through but still medium-rare, about 20 minutes. Adjust seasoning to taste, adding salt and pepper, as needed. Remove from heat. Meanwhile, cook the pasta in a large pot of boiling salted water until tender. Drain. Divide pasta among plates. Stir sour cream into the stroganoff, spoon over the pasta and serve.
This recipe yields 4 servings.