Smoky Beef and Mushroom Stroganoff

clock 10 minutes + 10 minutes bowl Serves 4


  • 200g fettuccine
  • 2 Tbsp oil
  • 1 onion, finely chopped
  • 200g mushrooms, cut in half
  • 400g beef schnitzel, sliced thinly
  • 1 tsp smoked paprika
  • 200g light sour cream
  • 1 Tbsp tomato paste
  • 2 gherkins, chopped finely, for garnish
  • Fresh curly parsley, chopped to garnish
Buy these ingredients now


  • 1. Cook fettuccine as per packet directions.

  • 2. Heat 1 Tbsp oil in a frying pan over medium heat. Add onions and cook for 2 minutes. Add mushrooms and continue to cook until softened. Remove from the pan and set aside.

  • 3. Toss beef schnitzel with the remaining oil and paprika in a bowl. Heat a frying pan over high heat and brown the beef in two batches until just cooked.

  • 4. Return meat and mushrooms to the pan. Add sour cream, tomato paste, salt and pepper. Stir through until hot.

  • 5. Serve straight away on the hot pasta and garnish with parsley and gherkin.

  • TIP: When cooking pasta, continue to stir until all the strands are separated. No one likes their pasta stuck together!

Related Recipes