Healthy Beef Stroganoff
with Fusilli Pasta
This Russian Stroganoff is every bit as tasty as the classic version with a few HelloFresh twists. Yoghurt is a healthy alternative to sour cream and also adds delicious tanginess to silky, melt in your mouth mushroom and beef strips. Fusilli spirals are perfect for catching all of that delicious sauce!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 head
broccoli
½
red onion
1 punnet
mushrooms
1 cube
beef stock
½ bunch
parsley
300 g
Beef Stroganoff Strips
200 g
fusilli
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 tsp
paprika
½ tub
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1 tbs
plain flour
(Contains Gluten, Wheat;)
1.5 tbs
olive oil
½ cup
boiling water
1 tbs
Worcestershire sauce
(Contains Gluten, Wheat; May be present: Soy. )
Nutritional Values
Utensils
Cooking Steps
Bring a medium saucepan of water to the boil. To prepare the ingredients, cut the broccoli into small florets. Finely slice the red onion and mushrooms, and finely chop the parsley. Crumble the beef stock cube.
In a medium bowl, add the plain flour and season with salt and pepper. Add the beef stroganoff strips and toss until they are well coated.
Add the fusilli pasta to the saucepan of boiling water and cook for 10-12 minutes or until ‘al dente’. Add the broccoli in the last 1-2 minutes or until just tender. Drain.
Meanwhile, heat half of the olive oil in a large frying pan over a medium-high heat and cook the beef for 1-2 minutes, or until just browned. Remove the beef from the pan and set aside on a plate.
Return the same frying pan to a medium heat and add the remaining olive oil. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the mushroom and paprika and cook for a further 4 minutes or until soft. Return the beef to the pan with the crumbled beef stock, boiling water and Worcestershire sauce, stir to combine. Bring to the boil, then reduce the heat to medium-low and simmer for 5 minutes or until the sauce has slightly thickened. Remove from the heat and stir through the Greek yoghurt and parsley just before serving. Season to taste with salt and pepper.
To serve, divide the pasta between bowls, spoon over the beef stroganoff and serve the broccoli on the side.