Name: Stroganoff soup
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
Ingredients: 2 Tbsp extra virgin olive oil; 600g chuck steak, trimmed and cut into 3cm pieces; Sea-salt flakes and freshly ground black pepper, to season; 1 brown onion, finely chopped; 2 cloves garlic, crushed; 500g Swiss brown mushrooms, thinly sliced; 2 tsp tomato paste; 2 Tbsp Worcestershire sauce; 1 tsp smoked paprika, plus extra, to serve; 1 Tbsp Dijon mustard; 1 litre beef stock; 1 small sprig bay leaves; 2 cups water; 300ml sour cream; 200g pappardelle pasta; Flat-leaf parsley sprigs, to serve

Stroganoff soup

The perfect twist on Mum's favourite dinner.

Serves 4

Prep

15M

Cook

Total

2H 15M

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Slowly simmer budget-savvy chuck steak until it’s meltingly tender for the perfect stroganoff soup. Stroganoff is not usually in soup form, but this recipe makes it easy to cook, and even easier to consume.

Pappardelle pasta is glorious, but if twirling pasta isn’t your strength, swap it for a short pasta. like bow tie.

Ingredients

2 Tbsp extra virgin olive oil

600g chuck steak, trimmed and cut into 3cm pieces

Sea-salt flakes and freshly ground black pepper, to season

1 brown onion, finely chopped

2 cloves garlic, crushed

500g Swiss brown mushrooms, thinly sliced

2 tsp tomato paste

2 Tbsp Worcestershire sauce

1 tsp smoked paprika, plus extra, to serve

1 Tbsp Dijon mustard

1 litre beef stock

1 small sprig bay leaves

2 cups water

300ml sour cream

200g pappardelle pasta

Flat-leaf parsley sprigs, to serve

Method

Step 1

Heat 1 tablespoon of the oil in a large, heavy-based saucepan on medium heat. Season beef. Cook beef in 2 batches, turning, for 6 minutes, or until browned. Remove from pan and set aside.

Step 2

Heat remaining oil in same pan on medium, add onion, cook for 4 minutes. Add garlic and mushroom, and cook, stirring occasionally, for 2 minutes, or until golden. Add paste, stir.

Step 3

Add Worcestershire, paprika, mustard, stock and bay leaves, mix. Return beef to pan, add water, bring to a simmer on medium, reduce heat to low, cover with lid. Cook for 1 hour 30 minutes, or until beef is tender. Stir through sour cream.

Step 4

In a saucepan of boiling salted water, cook pasta for 6 minutes, or until just al dente. Drain.

Step 5

Put pasta in bowls, ladle over soup. Serve with parsley and paprika.