Creamy Beef and Vegetable Stroganoff

Although I like a simple stroganoff at times of just beef, mushrooms, onions and sour cream I do like the idea of adding vegetables to a meal. Beef Stroganoff is an authentic Russian dish which hails from Saint Petersburg. The story goes that a chef was employed by the wealthy Stroganoff family (back in the mid 1800’s) where he concocted beef stroganoff for Count Stroganoff because the Count had lost his teeth and could no longer chew through a typical steak. Whatever the real story is, the recipe is a delicious one!

Serves 4
recipe from Good Taste

400g dried rigatoni pasta
2 tablespoons olive oil
2 (250g each) beef rump steaks
250g punnet cherry tomatoes, halved
1 bunch of broccolini, cut into long florets
1 brown onion, halved and cut into thin wedges
300ml thickend cream
185ml (3/4 cup) beef stock
1/4 cup chopped parsley

Cook the pasta following packet directions until al dente. Drain and return to the pan. Cover to keep warm. Meanwhile, heat half the oil in a large frying pan over medium-high heat. Add the beef and cook for 3-4 minutes each side for medium or cooked to your liking. Transfer to a plate and cover with foil. Add the tomato to the pan and cook, stirring, 1-2 minutes or until the tomato softens slightly. Transfer to a plate.

Cook the broccolini in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain well. Heat the remaining oil in the frying pan over medium heat. Add the mushroom, onion and cook, stirring, for 5 minutes or until onion is golden. Add the cream, stock and cook, stirring, for 3-4 minutes or until sauce thickens slightly. Pour the sauce over the pasta. Place over medium heat and cook, stirring, 1-2 minutes until heated through. Thinly slice the beef across the grain. Add the beef, tomato, broccolini and parsley to the pasta. Toss to combine and serve immediately.

The Culinary Chase’s Note: The sauce was light and the vegetables not only added vitamins and minerals but also a colorful element to the dish. I used half and half cream instead of full cream. Delicious!