Fettuccine stroganoff

July 13, 2010 (Last Updated: January 11, 2019)
Fettuccine stroganoff recipe

Fettuccine stroganoff is a Russian dish that has become popular around the world. And with these deliciously robust flavours, it’s no wonder why. This makes a wonderful and filling dinner on a cold night. 

Fettuccine stroganoff

Serves: 4
Cooking Time: 25 mins

Ingredients

  • 15ml (1 tbsp) olive oil
  • 1 onion, finely sliced
  • 150g white button mushrooms, wiped and halved
  • 500g quick-frying beef steak, cut into thin strips
  • 45ml (3 tbsp) water
  • 290ml sour cream
  • 10ml (2 tsp) ground paprika
  • 400g fettucine
  • 5ml (1 tsp) mixed peppercorns, crushed
  • handful fresh spinach, chopped, to serve

Instructions

1

Heat the oil in a large frying pan over medium heat and sauté the onion until soft but not coloured, about 2 minutes.

2

Add the mushrooms and cook for a further 5 minutes. Increase the heat, add the beef and fry on high for 4 – 5 minutes. Deglaze the pan with the water.

3

Stir in 200ml of the sour cream and 5ml (1 tsp) of the paprika. Heat gently until warmed through and adjust the seasoning.

4

Cook the pasta in plenty of salted boiling water until al dente and drain.

5

Toss the sauce through the pasta. Pour over the remaining sour cream. Sprinkle with the remaining paprika, garnish with the peppercorns and spinach and serve.

Notes

To drink: Chateau Bire 2005 (Bordeaux), full of rich cherry fruit.

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