Pulled Beef Stroganoff with Abissine Rigate and Sour Cream

Pulled Beef Stroganoff with Abissine Rigate and Sour Cream

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, May 21, 2017.

A comforting stroganoff pasta packed with flavour.


Ingredients

PULLED BEEF STROGANOFF

  • ½ brown onion, finely diced
  • ½ punnet white button mushrooms, quartered
  • ¼ teaspoon salt
  • 1 tablespoon beef spices
  • ¼ cup red wine or beef stock
  • 250g pulled beef
  • ½ cup beef stock
  • 1 carrot, grated
  • ½ capsicum, core and seeds removed and diced 2cm
  • 1 tablespoon sour cream
  • 1 tablespoon chopped parsley leaves and stalks

ABISSINE RIGATE

  • 200g abissine rigate pasta

TOMATO SALAD

  • 1 tomato
  • ½ shallot
  • 1 teaspoon white wine vinegar

TO SERVE

  • 1-2 tablespoons roughly chopped parsley leaves and stalks
  • 2 tablespoons sour cream

Steps

  1. a medium pot of salted water to the boil.
  2. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook onion for about 2 minutes, until softened. Add mushrooms and salt and cook for a further 2-3 minutes, until browned. Stir through beef spices and cook for about 1 minute, until fragrant.
  3. Add red wine/first measure of stock and pulled beef and cook for about 1 minute, until wine has almost evaporated. While
  4. Add second measure of beef stock, carrot and capsicum. Bring to a simmer and cook for 5-6 minutes, until thickened. Remove from heat, stir through sour cream and first measure of parsley and season to taste with salt and pepper.
  5. While beef simmers, cook pasta in pot of boiling water for 9-10 minutes, until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
  6. While beef and pasta cook, dice tomato 2cm and finely dice shallot. Toss together in a small bowl with vinegar and a drizzle of olive oil. Season to taste with salt and pepper.
  7. divide abissine rigate pasta between bowls and top with pulled beef stroganoff. Scatter over tomato salad and remaining parsley and dollop with sour cream.

Nutritional Information

Energy 2104 kj
503 kcal
Protein 35.2g
Carbohydrate 64.0g
Fat 8.6g